Vegan Curry with Turmeric Cinnamon Rice

For the Spice Blend:

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons chile powder
  • 2 teaspoons paprika
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper

For the Rice:

  • 2 cups brown rice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 3 1/2 cups water

For the Soy Curls:

  • 1 8-ounce bag soy curls
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable or coconut oil

For the Stew:

  • 1 tablespoons vegetable or coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1-inch fresh ginger, grated
  • 2 bell peppers, chopped
  • 2 potatoes, chopped
  • 1/2 pound green beans, chopped
  • 1 1/2 cups diced tomatoes
  • 1/3 cup dried apricots, chopped
  • 1/2 cup apricot preserves
  • 1 tablespoons red wine vinegar
  • 2-3 cups vegetable broth
  • 2 tablespoons fresh parsley, chopped

PREPARATION

To Make the Spice Blend:

  1. Combine all spices in a bowl, mix well, and set aside.

To Make the Rice:

  1. Add the rice to a small saucepan. Mix in the turmeric, cinnamon, and salt. Add the water. Cover the pan and bring to a boil over medium-high heat.
  2. When it boils, uncover the pan, stir the rice once, reduce the heat to low and put the cover back on. Let the rice cook for 40 minutes until the water is absorbed. Turn off the heat and allow the rice to sit for 10 minutes. Uncover and stir. Taste for seasoning adjustments.

To Make the Soy Curls:

  1. Empty the bag into a large bowl and cover the soy curls with hot water or broth. Let sit for 10 minutes to rehydrate. Drain and gently squeeze all the liquid out of the soy curls. Pat dry and toss the soy curls in the seasoning.
  2. Heat a deep sauté pan over medium-high heat and add one tablespoon of the oil. Add the soy curls in a single layer and let cook for at least 5 minutes before flipping. You want them to get brown and crisp. Then flip and continue cooking, up to 10 minutes or until the soy curls are all brown and crisp. Add more oil if you need it. Transfer to a bowl and set aside.

To Make the Stew:

  1. In the same pan, heat the oil and sauté the onion until softened and translucent, about 6 minutes. Add the garlic and ginger and toss to coat the onions. Add the bell peppers, potatoes, and green beans and cook until the veggies are softened, about 8 minutes or so. Sprinkle in the spice blend and toss to coat all the vegetables.
  2. When the vegetables are tender, stir in the diced tomatoes and the dried apricots. Add the soy curls back into the pan and toss. Stir in the apricot preserves and red wine vinegar.
  3. Add the broth, enough to cover everything (you want to use more than you need because soy curls absorb it quickly) and bring it to a boil. Reduce the heat to medium-low and let the stew simmer for about 15 minutes until all the vegetables are cooked and the flavors have married. If you need more liquid, add more broth or water.
  4. Taste for seasoning adjustments. Serve over the rice and garnish with parsley, if desired.

    http://www.onegreenplanet.org/vegan-recipe/cape-malay-curry-with-turmeric-cinnamon-rice/