I have loved this dish for years, first enjoying it at Zen Palate and more recently at Gobo. After a trip to the Big Apple last weekend, I decided to make it myself. I chose to make my own seitan but you could use a pack from the grocery store if you choose.
I based the recipe loosely on my Bluff Bourguignon recipe. This curry is mild and hearty and is great on a cool autumn evening but that doesn’t stop me from loving it in the heat of summer.
Slow-Cooked Malaysian Curry
• 2 tablespoons canola oil
• 6 cups of Successful Seitan pieces
• 4 shallots, minced
• 3 cloves garlic, coarsely chopped
• 2 tablespoons fresh ginger, minced
• 2 large carrots, peeled and sliced crosswise into 1-inch pieces
• 2 large potatoes, peeled and chopped into 1-inch pieces
• 1 large onion, cut into large chunks
• 2 (13.5 oz) cans of light coconut milk
• 1 cup water, vegetable stock, or left over seitan stock
• 2 large bay leaves
• 2 six inch sections of lemon grass, crushed with a rolling pin
• 2 tablespoons curry powder
• 3 tablespoons all-purpose flour
• 3 tablespoons Earth Balance
Pre-heat oven to 325°
1. Heat oil in a large cast iron skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, garlic, and ginger; cook, stirring, for 2 minutes. Add potatoes, onions and carrots; cook, stirring, for and additional 3 minutes.
2. Transfer seitan mixture to a large saucepan; add the cans of coconut milk and enough water/stock to just cover seitan mixture. Add lemon grass, bay leaves, and curry powder; cover and bring to a simmer. Simmer until vegetables are just tender. With a slotted spoon, transfer the seitan and vegetables to a large serving bowl; set aside and cover keep warm. Make sure the bay leaves and lemon grass stay in the liquid.
3. In a large cast iron skillet (could be the same one as above if you can clean it quickly), melt 3 tablespoons of the Earth Balance over medium heat. Add flour to skillet, stirring until well combined and sauté for a minute so the flour gets cooked and doesn’t taste raw. Pour in the curry liquid that the seitan and vegetables cooked in and let sauce simmer, uncovered, until it reaches a thin gravy-like consistency. Remove from heat, take out bay leaves and lemon grass then adjust seasoning by tasting.
4. Pour gravy over seitan and vegetables into a large casserole or large saucepan if it is oven safe. Bake, uncovered for 2 hours at 325°.
Serves the whole neighborhood and I am posting this recipe in hopes that Gwen will share her amazing vegan chocolate cake recipe in exchange!