52 week project – Sri Lankan cookbook – Yellow Rice and Curry

This week has been busy with sewing for a show I am doing in a couple of weeks – so there has been plenty of me and my sewing machine time in between everything else. I scored an amazing array of fabric at the last FabMo distribution which I will make into aprons, placemats and tote bags.

This week I am going to try a Sri Lankan Seitan with cinnamon, ginger and coconut.
(It should be chicken but as I am vegetarian – no animals for me!)

A one bowl meal – divine

Sri Lankan Seitan Curry with Yellow Rice 

3 cloves garlic, crished
1 tbs grated young ginger
50ml lime juice
4 fresh long green chillies

3 tbs olive oil

450g seitan strips
1 tablespoon paprika or more to taste
1/2 cup flour 

1 large white onion, thinly sliced
1 tsp ground turmeric
3 green cardamom pods, crushed
4 cloves (or 1 teaspoon ground cloves)
2 cinnamon quills
1tsp curry powder

270ml thick coconut cream
Corainder leaves, to serve

1. Pound garlic, ginger and lime juice and 2 of the chillies in a mortar and pestle or blend in a small food processor, until a paste forms.

2. Dredge seitan strips into flour and paprika. Saute dredged seitan in 1 tbs olive oil – set aside for later.

3. Heat oil in a heavy-based saucepan at low temperature. Add onion, turmeric, cardamom, cloves and cinnamon quills and cook for 8-10 minutes or until onion is transparent. Add garlic/ginger/chilli paste and 150ml coconut milk and combine well. Reduce heat to low, cover and simmer for 5 minutes.

Seitan sauteed after being dredged with flour and paprika – yum!

4. Add coconut cream, sautéed seitan and remaining 2 chillies whole and simmer until seitan is warm – around 5 minutes. Season, scatter with coriander leaves and serve.

Seitan curry finished with fresh coriander

Again I served this with a yellow rice – this time trying the recipe with mushroom stock… Still the flavour is not the same as my Mum’s using a chicken stock cube though it was somewhat flavoursome. I have had suggestions to cook the rice in a homemade vege stock that has spices and onion as the base with fennel fronds and pea skins with a bit of stock concentrate added for extra flavour. Let’s see how that goes next time I try the yellow rice?

Stil the seitan curry with the paprika was even better the next day as all currys get tastier with age – I would say that this was not my mums chicken curry flavour though having to omit certain ingredients I will have to deal with it having my signature vegetarian twist. 

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