Fruity Veggie Curry
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon coriander
2 teaspoons turmeric
1 teaspoon fresh chopped coriander
200g soya chunks
small tin pineapple chunks, in own juice
1 onion sliced, vegetable oil for frying
1 small tin potatoes cut into even sized pieces
1/4 pint soya milk (sweetened)
1 1/2 to 2 tablespoon mango chutney
Mix together the pineapple juice and all the ground spices. Pour over the soya chunks and cover and leave to marinate (2 hours min, but preferably overnight)
Fry the onion in oil until softened. Add the potatoes, soya chunks, pineapple and marinade. Simmer for 15 minutes. Now add the milk. (if it is too runny, thicken with corn flour). Stir in the mango chutney (& add more to taste) Cover and heat gently for a further 10 minutes.sprinkle with fresh coriander. Serve on a bed of pilau rice with poppodoms.
SO HOW'D IT GO?
i'm back again - just finished dinner... my husband LOVED it... he's going on and on about how this is the best thing I made all week (he doesn't care for tofu) I think the best thing I made all week was the Argenitean Tofu Chimichurri (yum) anyways, I will keep this recipe on file for my husband's sake - and also b/c I think it will make a good food storage recipe - with using canned potatoes, canned pineapples, and soy chunks... I'll post a photo of it, too. ::)
Now, I'm a little bit confused - was i supposed to re-hydrate the soy chunks before i mixed it with the spiced-pineapple juice? I did not do that... and on the bag it says that you have to add 300ml of water per 100g - so while cooking I've added the 600ml water (since the recipe says to use 200g) and I'm hoping it turns out... especially since my husband saw the marinated soy chunks and proclaimed: that's looks so good - I can't wait to eat
:P