This was the first day of my Training Unplan, and, in a great example of its versatility, I took a day off. So far, so good.
Curried Seitan Stuffed Avocado
I will admit that I had a head start on this dish. I purchased some Curry seitan from my new favorite brand, Sweet Earth, a few days ago. It was already seasoned with natural curry spices (one of the things I love about Sweet Earth is that they use natural, pronounceable ingredients in their food), so I probably could have grilled it up and served it on skewers and it would have tasted pretty good.
I decided to take it a step further and use one of my favorite curry recipes (back in my meat eating days I’d prepare it with shrimp or chicken). Over the years, I’ve used tofu, faux chicken, and even potatoes instead of meat, but with the seitan I believe we have a winner. I also sneaked some cauliflower in the mix, and it passed Alan’s approval test (the man does not like cooked cauliflower!).
- 2 tablespoons coconut oil
- ¼ cup onion, chopped
- 2 cloves garlic, minced
- ½ cup cauliflower, broken into bite size pieces
- 1 package Sweet Earth Curry Seitan (or 8 ounces of any seitan), cut into medium strips
- 1 tablespoon plus 1 teaspoon flour
- 1 tablespoon curry powder
- ½ cup water or vegetable broth
- 1 cup coconut milk (the full fat, from a can version)
- Sea Salt
- Black Pepper
- 1 avocado, cut in half and skin removed.
- Preheat the coconut oil in a frying pan over medium high heat.
- Cook the onions and garlic until soft (about 5 minutes)
- Add the cauliflower and seitan and cook and stir for 2 minutes.
- Add the curry powder and stir.
- Sprinkle the flour over the mixture and stir.
- Slowly add the water and coconut milk, stirring constantly until the sauce thickens.
- Add salt/pepper to taste.
- Reduce the heat to low, and cook, stirring frequently, for about 5 more minutes.
- On each plate, spoon a portion of rice and a ½ avocado. Spoon the curry mixture on top and serve.
You can serve the curry with your favorite condiments like chutney, raisins or other dried fruit, but I find the creamy cool taste of the avocado to be a perfect partner to the curry that doesn’t need any additions.
I have been using this basic curry recipe for close to 30 years! I found it originally in a 25¢ cookbook I picked up in the produce section somewhere. It was called Avocado Bravo and it is loaded with avocado recipes. I have made changes and variations over the years, and I haven’t even looked at the book for ages. Because I was writing this post I decided to see if I still had it, and sure enough!
Can you tell it has been well used over the years? Ha! Now that I have it out I’m going to check out some of the other recipes too.
Do you have a favorite recipe or cookbook that you have used for years?