Cantonese Style Curry

Chinese cuisine is not generally known for its curry. Arriving in China via India way back when, it’s mostly popular in Southern China. I grew up eating a kind of curry version of “meat-n-potatoes” which I’ve veganized using seitan.

Unlike some other curries, this one is not hot at all, but mildly spicy with a nice curry flavor. I used Penzey’s Sweet Curry Powder which includes turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, Tellicherry black pepper and cayenne red pepper. It’s a good starter curry for those unfamiliar with the flavor.

Cantonese Style Curry
Serves 2-4

2 garlic cloves, smashed and roughly chopped
8 ounces seitan chunks
3 medium red potatoes
1 medium carrot
1 medium zucchini
2 teaspoons curry powder
1/2 teaspoon sugar
Salt to taste
1 teaspoon olive oil
1 green onion stalk, chopped

Peel and slice the carrot at a diagonal, peel and cut the potatoes and zucchini into 1″ chunks using a roll cut.

Heat a wok until it’s hot, add the oil and swirl to coat the wok. Add the garlic and stir-fry for a few seconds. Add the seitan and brown for a couple of minutes.

Add the rest of the vegetables and give it a few quick tosses then add the curry, sugar and salt to taste and mix to combine. Add water to just barely covering. Cover and bring to a boil.

Reduce heat to medium-low and cook, stirring occasionally, until the water is absorbed and the vegetables are tender. To thicken the liquid to make more of a sauce, smash a few of the potatoes.

Garnish with the chopped green onions and serve on top of steamed rice.