December 13, 2012

TVP Mushroom Coconut Curry

Earlier in the week, I had almost a quarter of a gallon of coconut milk left over from my Holiday dinner with the family and I wanted to use it in a savory dish. I was also craving some TVP chunks, Nutrela, which I grew up eating as a kid. Now my DH, who has been Plant Strong for almost 10 weeks now, will eat vegetables and certain kinds of mushrooms but refuses to go near any of the non-traditional vegan food items that I've grown accustomed to including in my meals .. no tofu, tempeh, seitan or soy protein for him. So earlier this week, he wanted to have a bowl of cereal with almond milk for dinner and I decided to cook up something with the things I'd been craving ... Shiitake Mushrooms, TVP chunks and Coconut milk. 

Mild Coconut Curry
Prep Time: 20 min

  1. 1 oz dried Shiitake mushrooms, reconstituted
  2. 1 cup TVP chunks, soaked in hot water, and rinsed well
  3. 1 x 15oz can of Hunts Fire-Roasted Garlic Diced Tomatoes
  4. ~1-2 cups Coconut milk
  5. 2 tsp Mustard seeds 
  6. 4-6 Curry leaves (optional)
  7. Smoked Paprika, to taste, for a not-so-mild flavor (optional)
  8. Salt and Pepper, to taste.
Line a pan with coconut milk and add mustard seeds. As the coconut milk begins to boil, add tomatoes and mix well. Add remaining ingredients, and additional coconut milk to obtain the desired consistency. I made it soupy as I wanted to eat it over rice. I didn't have any curry leaves so I left those out this time. I did use the paprika as it adds a nice smokey flavor to the dish. Cover and allow to simmer for 10-15 minutes until the the aroma of mustard and paprika starts wafting out of the pan :) Serve over a bed of white or brown rice. Enjoy!! 

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