This is the vegan version of green matcha curry with chicken. So no chicken in this recipe, but seitan. Seitan has the structure of meat and is a very good vegan meat substitute, especially in curries. In this matcha curry, the lime and bok choy make the curry lighter in taste. The coconut milk provides the creaminess and the miso and chestnut mushrooms give it just that umami touch. A mild vegan curry with matcha that you say to you!
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Drain the seitan. Keep the moisture. Crush the garlic. Grate the ginger. Squeeze the lime.
Melt if necessary. the coconut oil in a fireproof dish in the oven. In a large bowl, mix the coconut oil with the garlic, ginger, genmai miso, and 2 tbsp lime juice. Add the seitan and make sure everything is more or less covered with the marinade. Cover with foil and set aside in the refrigerator for at least an hour.
Meanwhile, cook the sushi rice according to the instructions on the package.
Finely chop the carrots, red onion, chestnut mushrooms and bok choy.
Place a large wok or frying pan on the stove. Once the pan is hot, add the marinated seitan and cook for 3 minutes.
Add the carrot and onion and fry for another 3 minutes.
Add the mushrooms and fry for another 3 minutes.
Deglaze with the seitan liquid (approx. 150 ml) and the coconut milk. Simmer for 10 minutes and reduce gently.
Finally add the matcha.
Add 1 or 2 tsp genmai miso to taste. Stir well.
Add the rest of the lime juice to the curry. Is the sauce too thick? Add some extra water. Is the sauce too thin? Then add a paste of arrowroot to thicken it. Turn off the heat.
Serve with the sushi rice and possibly. another handful of chopped cilantro.
Delicious with strips of cucumber in 1 tbsp sushi vinegar (genmai su).