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Tuesday, August 30, 2011

Gluten Curry

1 tablespoon butter 1 cup sliced onion
2 1/2 cups gluten 2 tablespoon oil
1 teaspoon curry powder 6 hard-cooked eggs, sliced
3 cups coconut milk 1/2 cup cream or undiluted
evaporated milk (optional)

Cut gluten in small pieces; saute in butter with curry for 5 minutes.
Add coconut milk and cook slowly for 15 minutes.
Sauce will curdle and gradually thicken. Set aside. Saute onion in oil.
Add onion, eggs and cream to the gluten mixture just before serving.
Yield: 6 servings.

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