LuAnn's Family Favorites Recipes

LuAnn's Hawaiian Curry

After hearing this dish described by a friend who'd had it at a special supper, I set about to research and develop my own vegetarian version. Recipes on the internet used a variety of meats - chicken, turkey, shrimp. I used Companion brand's “Cha'i-Pow-Yu,” a vegetarian meat substitute. (Cha’i-Pow-Yu in available in Asian specialty markets and online.)

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Yield: 8 generous servings



  • 3 1/3 cups uncooked basmati brown rice


  • 3 large carrots, well-scrubbed, then cut into 1/2 to 3/4 inch slices
  • 3 Russet potatoes, well-scrubbed, then and cut into 1/2 to 3/4 inch cubes
  • 3 tablespoons vegan buttery-type spread
  • 2 medium onions, cut in 1/4 inch slices
  • 1 medium apple, peeled, cored and grated
  • 2 large or 4 smaller garlic cloves
  • 1 walnut-size piece fresh ginger root, peeled and thinly sliced
  • 2 tablespoons curry powder (may adjust amount to taste)
  • 1/3 cup all-purpose flour
  • 3 cups water
  • 1 tablespoon vegetarian chicken-style bouillon powder or soup base
  • 2 (14 ounce) cans unsweetened coconut milk
  • 1 tablespoon shoyu (or soy sauce)
  • 2 (10-ounce) cans Companion brand “Cha'i-Pow-Yu” Braised Gluten (Seitan Tidbits), drained
  • 1 1/2 teaspoons salt (or to taste)

Condiments (choose any or all of the following)

  • Sliced green onions
  • Roasted, salted whole peanuts or cashew pieces
  • Golden raisins
  • Pineapple tidbits or chunks
  • Shredded coconut (unsweetened preferred)
  • Sliced hard cooked eggs
  • French fried onions
  • Mango chutney


  1. Cook rice according to package directions.
  2. To make the curry: Place the carrots and potatoes in a saucepan, cover with water, then bring to a boil over high heat. Cover pan, lower heat to medium-low and cook until the vegetables are just tender.
  3. Meanwhile, in a large saucepan, melt the margarine over medium-high heat, add the onions and apples and sauté until the onions are very tender. Add the garlic and ginger and continue cooking for a minute or two. Stir in the curry powder and flour and cook for a couple of minutes. Whisk in the broth and bouillon powder.
  4. Stir in the coconut milk and shoyu If desired. Use an immersion blender to puree the mixture.
  5. Drain the cooked vegetables. Stir the vegetables and gluten pieces into the curry.
  6. Season to taste with salt. Simmer over low heat for 20 to 30 minutes.
  7. Meanwhile, place any of the condiments using into small individual bowls.
  8. Serve curry over hot rice. Pass the condiments.


The aroma and appearance of this unusual curry is enticing. Even those who thought they wouldn't like it, tried it and DID!

LuAnn suggests serving Hawaiian Curry with a large green salad with tropical overtones: Romaine and edamame, tossed with Lime Vinaigrette, and topped with a salsa made from sliced mangoes, avocados, red onion, garlic, and fresh cilantro.


Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.

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