Seitan in Coconut Milk

Adapted from South American Food & Cooking, which says that this dish -- usually made with rabbit -- comes from Colombia.

about 2 cups of seitan, cut into chunks
4 garlic cloves, crushed
1/4 teaspoon paprika
1/4 teaspoon ground cumin
3 tablespoons olive oil
1 large onion, thinly sliced
one 14-ounce can tomatoes, drained and roughly chopped
2/3 cup vegetable stock
1 cup (1/2 can) cocunut milk
salt and ground black pepper
white rice or boiled potatoes, to serve

In a bowl, combine the garlic, paprika and cumin. Then rub over the seitan. Cover and set aside. Heat the oil in a pan and add the onion; saute for 10-20 minutes, until golden. Remove onion with slotted spoon and set aside. Add the seitan to the pan with the remaining oil and cook until golden, but do not burn the spices. Return the onion slices to the pan and stir in the tomatoes and vegetable stock. Bring to a boil, then lower heat and cover and simmer for 15 minutes. Stir in the coconut milk and continue to simmer, uncovered, for an additional 15 minutes until the seitan is tender and the sauce has thickened. Serve immediately with white rice or boiled potatoes.

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