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Caribbean Curry Soy Chunks with Coconut
Recipe from www.vegweb.com
Serves 8

The retaurateurs at First Choice Carribean, in Troy (a real treat to visit if you haven’t before), purchase TVP from the co-op for their signature
dish. Don’t let the name of this dish turn you off: it’s really enjoyable! The Co-op’s organic TVP chunks are made only from soy and this recipe is suitable for those on a Gluten Free diet.
DOWNLOAD RECIPE
  • 4 oz. Soy Protien chunks
  • 2 carrots
  • 2 green onions with tops
  • 1 celery stalk
  • 1 medium or large onion
  • 4 garlic cloves, 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 spicy)
  • 1 tbsp. ground allspice
  • 1 sprig fresh thyme
  • 1 tbsp. salt
  • 1 tsp. black pepper
  • 1/3 cup Jamaican curry powder
  • 1 can coconut milk
1. Soak protein chunks in a bowl with enough water to cover it for at lest 20 minutes but no more than 45. Drain well.
2. Coarsely chop all vegetables (except 1 tomato, potato and thyme) and saute in oil over medium-low flame until vegetables begin to soften.
3. Add curry powder, salt and pepper and stir until vegetables are well coated.
4. Add the drained soy chunks and saute until chunks are well coated with curry.
5. Add can of coconut milk and thyme, and enough water to cover everything in pot. Cover and simmer for 30 minutes on a low flame stirring frequently. (Note: Keep the pot just under boiling, adding water if necessary, but keep sauce thick).
6. When sauce begins to thicken, add the tomato and potato, coarsely chopped.
Cover and cook until tomato and potato are done cooking.
7. Serve over brown rice.
 
484 Central Avenue, Albany, NY 12206       Phone: (518) 482-2667
Contact us at: coop at hwfc dot com