Jamaican Spiced Curls

Recipe for Jamaican Spiced Soy Curls…. this one requires a few strange ingredients, but it is totally worth it. The first strange ingredient is something called soy curls from a company called Butler. They are amazing and available from Butler or Amazon. The second is Jamaican curry powder. Then there is the banana peppers in a jar. But do it.  I tweaked the recipe in a few spots.  I added some lemon juice to contrast and brighten up the flavor.


Originally- http://thevword.net/2015/05/jamaican-soy-curls-in-curried-tomato-cream-sauce.html


For the soy curls

  • 1 package Butler Soy Curls (Can also be made with tofu or mushrooms or cauliflower)
  • 2 tsp. Jamaican curry powder (note, regular curry will work)
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ tsp. ground allspice
  • 3 Tbs. vegetable oil

For the dish

  • 2 Tbs. vegetable oil
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 2 Tbs. banana peppers, chopped  (note, can add 2 tsp of lemon juice instead of banana peppers)
  • 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 (optional)
  • 1 Tbs. Jamaican curry powder (or other curry)
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • ½ tsp. black pepper
  • ¼ tsp. ground allspice
  • A pinch of nutmeg
  • Salt to taste
  • Splash of lemon juice (optional)
  • 1 can coconut milk

To make the soy curls:
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.

To make the dish:
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.
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.
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.

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