Oven Baked Curry Gluten Recipe
Servings: 4
Ingredients
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 sm taro roots peeled, and
- Â Â cut into 1/4" slices
- 3 x baby bok choy cut into quarters
- 5 x fresh shiitake mushrooms sliced
- 5 x button mushrooms sliced
- 1/3 c. sliced bamboo shoots
- 1/3 c. fresh gluten thinly sliced
- 2 Tbsp. unsalted butter
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 tsp vegetarian oyster-flavoured sauce
- 1 Tbsp. sugar
- 2 tsp curry pwdr
- 1Â 1/2 tsp salt
- 1 tsp cumin
- 1 c. water
- 1/4 c. heavy cream
- 1/4 c. coconut lowfat milk
Directions
- Preheat oven to 350 degrees.
- Make the roux: In a small frying pan, heat the butter over medium heat. Sprinkle the flour into the butter and stir to create a thick paste. Cook, stirring till flour is no longer raw but the roux has not changed in color, about 1 minute. Remove from heat, transfer into a small bowl and cold.
- For the Dish: Preheat oven to 350 degrees.
- Bring a 2-qt saucepan of water to a boil; add in the taro and cook till tender, about 10 min. Drain, rinse with cool water and drain again. Set aside.
- In an oven-safe dish, arrange the taro, bok choy, both mushrooms, bamboo shoots and gluten in overlapping layers. Set aside while making the sauce.
- Prepare the Sauce: Place a wok over high heat till warm. Add in the butter; when melted, add in the ginger and garlic; cook, stirring till fragrant, about 15 seconds. Add in the vegetarian oyster-flavored sauce, sugar, curry pwdr, salt and cumin, mix well. Pour the water, heavy cream and coconut lowfat milk into the wok; stir to incorporate the spices into the liquid.
- While the sauce is boiling add in the roux, stirring rapidly to prevent scorching. Remove from heat when sauce has thickened slightly, about 45 seconds to 1 minute. Pour onto arranged vegetables.
- Cover the vegetables with aluminum foil and bake in the oven for 10 min. Remove the foil and bake till the top is golden and the vegetables are tender, about 6 to 8 min. Serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 165 | 57% |
| Total Fat 18.84g | 24% |
| Saturated Fat 11.73g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 894mg | 37% |
| Potassium 195mg | 6% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.69g | 2% |
| Protein 17.14g | 27% |
