Jamaican Soy Curls in Curried Tomato Cream Sauce
Recipe type: Stew; Entree
Cuisine: Jamaican
  • For the soy curls
  • 1 package Butler Soy Curls
  • 2 tsp. Jamaican curry powder
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ tsp. ground allspice
  • 3 Tbs. vegetable oil
  • For the dish
  • 2 Tbs. vegetable or coconut oil
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 2 Tbs. banana peppers, chopped
  • 4 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • A pinch of red pepper flakes
  • 1-28 oz. can crushed tomatoes
  • 2 Tbs. brine from the banana peppers
  • 1 Tbs. Jamaican curry powder
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • ½ tsp. black pepper
  • ¼ tsp. ground allspice
  • A pinch of nutmeg
  • Kosher salt to taste
  • 1 cup coconut milk
  • 2 Tbs. fresh parsley, chopped for garnish
  1. To make the soy curls:
  2. Empty the soy curls into a bowl and cover with hot water. Let stand for 10 minutes until softened. Drain and carefully press out excess liquid. Pat dry and toss with seasonings. Heat 2 Tbs. of vegetable oil in a deep saute pan over medium-high heat. Arrange the soy curls in a single layer and cook until browned and crisp on all sides, about 8-10 minutes. Add another spoon of oil if necessary. Transfer to a bowl and try not to eat them all.
  3. To make the dish:
  4. In the same saute pan, heat the oil over medium-high heat. Saute the onion for 4 minutes, until softened. Add the bell peppers and saute another 3 minutes. Stir in the banana peppers, garlic, ginger and red pepper flakes. Cook for another minute until fragrant from the aromatics.
  5. Pour in the crushed tomatoes and add the brine from the banana peppers (or any pickled food you might have). Mix in the seasonings and then add the coconut milk. Bring the sauce to a boil and then reduce the heat and let simmer for 10 minutes. If the sauce gets too thick, add some water or more coconut milk.
  6. Return the soy curls to the pan and toss to coat in the sauce. Let simmer on low for another 5 minutes. Serve over rice or mashed potatoes and garnish with parsley.
Recipe by The "V" Word at http://thevword.net/2015/05/jamaican-soy-curls-in-curried-tomato-cream-sauce.html