"Chicken" Curry with Cashews

by maggiesweet on December 26, 2008

Ok, all I’m saying is that I DREAM about this dish ever since we made it.


* 1/4 cup earth balance (use soy-free)
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon finely chopped peeled fresh ginger
* 3 tablespoons curry powder or curry paste
* 2 teaspoons salt
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne
* 2-3 cups of diced seitan
* 1 (14 1/2 ounce) can diced tomatoes (we used Rotel with cilantro and then didn’t add the fresh cilantro)
* 1/4 cup chopped fresh cilantro
* 3/4 cup cashews
* 1 cup coconut milk (I used unsweetened vanilla Almond milk since Dave can’t do the coconut)
* cooked basmati rice or jasmine rice, to accompany
* chopped fresh cilantro or mango chutney or raisins or cashews, to garnish

Heat earth balance in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

Add seitan and cook, stirring to coat, 3 minutes.

Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, about 10 minutes to allows the flavors to meld.

Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve over rice with additional broken cashews and TRY not to moan out loud, I dare you!!!

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