Caribbean Curry Soy Chunks with Coconut
4 oz soy protein chunks (preferably light colored - I use 1/2 8 oz bag)
2 green onions with tops
1 stalk celery
1 medium-large onion
4 cloves garlic, pressed
1/2 medium red pepper
1/2 medium green pepper
2 medium tomatoes
1 medium white potato
1/4 scotch bonnet pepper (optional - very, very spicy)
1 tablespoon ground allspice or 4 allspice berries
1 sprig of fresh thyme
1 tablespoon salt (more or less to taste)
1 teaspoon black pepper (more or less to taste)
1/3 cup Jamaican curry powder
1 can coconut milk
1/8 cup cooking oil
This recipe is typical of Caribbean dishes, it is labor intensive but well worth the work.
Soak protein chunks in a bowl with enough water to cover it for at least 20 minutes but no more than 45. Drain well.
Coarsely chop all vegetables (except 1 tomato, the potato, and thyme) and saute in oil in a dutch oven on a medium-low flame until vegetables begin to soften. Add the curry powder, salt and pepper and stir until vegetables are well coated.
Add the drained soy chunks and saute until chunks are well coated with curry. Add the can of coconut milk and thyme, and enough water to cover everything in the pot. Cover and simmer for 30 minutes on a low flame stirring frequently. (The key is to keep the pot just under boiling, adding water if necessary - but keeping the sauce thick.)
When sauce begins to thicken, add the tomato and the potato, coarsely chopped. Cover and cook until the tomato and potato are cooked.
Serve over a bed of brown rice with a side dish of your favorite vegetable. Traditional Caribbean side dish is steamed cabbage and shredded carrots. Great meal for entertaining non-veggie dinner guests (they'll never know its not chicken)!