Dang, I can't believe I made this. If you are a West LA local and a veggie who loves indian food, you probably know about Samosa House in Culver City. They make really good veggie indian food that I have had the pleasure to enjoy only a few times. My favorite dish of theirs is what they call "Soy BBQ" which is a curry full of soy chunks swimming in a dark red sweet and spicy bbq/curry sauce. After having it a few times, I was determined to make it. Only thing was I had no real idea what flavors I was tasting. It is sweet with slight curry flavors and a hint of spicy kick. Today I experimented and I think I came pretty darn close. Keep in mind these measurements are very loose as I was adding a little bit of this, a little bit of that as it simmered. You do what suits your palette.
Vegan Mouse Soy BBQ Curry
2 TB canola oil
1/2 a large onion, sliced
3 cloves garlic, minced
1/2 cup chopped eggplant (optional)
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp allspice
2 tsp garam masala
2 tsp hot curry powder
1-14oz can diced tomatoes with juice
1-6oz can tomato paste
2-3 TB tamarind chutney
2-3 TB BBQ sauce (I used hickory bbq sauce)
2 tsp sugar
1 tsp salt
2 cups water or more
1 cup chickpeas, drained and rinsed
1 cup tvp chunks (use more if you are not using chickpeas or eggplant)
1 TB olive oil
Heat canola oil in a pot and saute onions and garlic until soft and fragrant. Add the eggplant and cook until semi tender. Add the spices, tomatoes, tomato paste, chutney, bbq sauce, sugar, salt and water. Stir to break up the tomato paste and bring to a boil.
Add chickpeas and tvp chunks. Stir to make sure tvp chunks are submerged in the sauce so they will expand and soften. Then lower heat to low, cover with lid and let simmer. Every 10 minutes or so, stir. If you need to add more water, go ahead and do so. The tvp chunks should always be submerged in sauce. Also the sauce should be medium consistency and not too thick.
Continue to simmer covered for an hour and adjust spices and salt as you go. At the end, drizzle about a tablespoon of olive oil and stir.
3 comments:
This looks gorgeous! The soya chunks look so moist in that picture - I can't wait to try this for myself.
There used to be a vegan restaurant in Monterey that had something similar. I'm drooling just thinking about it. I will be making this. Thank you so much.
This is simmering on my stove right now. I modified a bit to use what I had on hand (tempeh instead of TVP and no tofu and a few other things)it smells really good. I'm excited about dinner. Thanks.
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