Hi Everyone, welcome to the Veganlovlie channel Today we are presenting a curry recipe with jicama So, we're already featured a couple of recipes before with this root vegetable and I've talked more about it in these videos, so you can go and check them out, if you've missed them.
But today Kevin is going to present a Chinese-style um, curry with jicama and he is going to add his own personal touch to it.
So, let's get started.
Despite the strong influence of Chinese cuisinein the food culture in Mauritius, Chinese-style curries are not all that popular in the island.
Menus at Chinese restaurants mostly offer dishes like chop suey, sweet and sour, dumplingsand noodles soup, fried noodles or fried rice.
Kevin and I were only introduced to Chinesecurries while living abroad.
In fact, Kevin grew really fond of these curries from a Chinesetake-out he used to buy from in Dundee in Scotland.
So, in an attempt to recreate thememory of these curries, Kevin came up with something pretty tasty with a good balanceof flavours and textures.
We prefer the vegetables to be of medium sizepieces in this dish but you can make them smaller to your liking.
If you can’t find jicama, you can substitute with water chestnuts.
We are only using half of a large jicama inthis recipe.
Jicama is fairly easy to peel.
Just lift the skin with a knife and pull itoff.
Jicama is probably less commonly used in curryrecipes, but its juicy flesh, mildly sweet and nutty flavour along with the fact thatit stays crisp and picks up flavours nicely make it an ideal vegetable to use in thisrecipe.
You can cut the jicama into thick batons first then cut across into slices of about5 mm thick.
We are using fresh pineapple but you may alsouse canned.
By the way, you may want to check out one of our previous videos where we demonstratedhow to peel and cut a pineapple.
I’ll leave the link in the description.
Once all vegetables are prepared, start byimmersing the soya chunks in some water in a small saucepan.
Cover and bring to a gentleboil over medium temperature until the soya chunks are soft.
This should take about 8 – 10 minutes.
Meanwhile, let’s stir fry the vegetables.
In a wok on medium-high temperature, add onetablespoon of coconut oil.
Add the carrots followed by the jicama.
Add a pinch of salt and saute for a few minutes.
Add a drop of soy sauce or tamari then addthe green bell peppers.
Continue to stir fry for about 30 seconds then add the pineapple pieces followed by the onions.
Stir and toss for a another minute or two.
Add about one more tablespoon of soy sauce or tamari.
The tropical fruit flavours from the ripepineapple combined with soy sauce gives that umami flavour that will make your taste budssing; it is quite reminiscent of fish sauce but without the strong smell.
You may adda little bit of ground black pepper to taste.
Don't overcook the vegetables as they willcontinue to cook later in the sauce.
Stir and remove the vegetables from the panand set aside on a plate.
By now the soya chunks should be soft.
So,drain them before starting to saute them.
In a cast iron pan, heat one tablespoon ofcoconut oil on medium-high temperature.
Add one tablespoon of minced ginger (or ginger-garlicpaste).
Let this sizzle for about 10 seconds then add in the soya chunks.
Add the cumin powder.
You can cook the soya chunks in the same wokthat we stir fried the vegetables but we prefer to use a cast iron pan for this as it givesthem a distinct flavour.
Stir fry for about 2 minutes then add about1 tablespoon soy sauce and continue to saute for a few minutes until the chunks pick upa slightly crispy layer.
Remove from the pan and set aside on the same plate as the vegetables.
Now it’s time to make the curry gravy.
Inthe same wok that we stir fried the vegetables, heat one tablespoons of coconut or vegetableoil on medium temperature.
Add one teaspoon of minced ginger (or ginger-garlic paste).
Add the curry powder.
We are using a mild curry powder.
Stir and roast for about 30seconds then add about 1/2 cup of water.
Stir and mix properly.
Let the sauce cook for about1 – 2 minutes while stirring.
Then add in the pre-cooked vegetables and soya chunks.
Stir and mix the vegetables with the sauce.
Then add about 1/4 cup of water.
Next, dilute the cornstarch or potato starch in about 3/4 cup of water.
Mix well so thatthe cornstarch is well dissolved.
Add this mixture to the vegetables and stir immediatelyas the sauce will thicken pretty quickly.
Add a little bit more water if required toadjust the consistency of the sauce.
Then add a little more soy sauce to taste.
Lastly add the defrosted frozen peas and salt if needed.
Stir and cook for 3 more minutes thenturn off the heat.
Serve hot over rice or noodles.
The characteristic of this Chinese curry isthe starchy gravy base.
The addition of soy sauce, jicama, pineapple and bell pepperscreates a medley of textures as the flavours mingle in the gooey curry sauce to producea unique combination.
We hope you’ve enjoyed this recipe.
As usualyou can find a printable version on our website.
Check the description for the link.
We wisheveryone celebrating a very Happy Chinese New Year.
Until next time, have a great week.