A long time ago, in the pre-internet age, I came across a cute recipe in a women’s magazine: a chicken and apple strudel with a South African-style curry sauce. (South African cuisine is influenced by Indian cuisine).
This delicious exotic recipe became one of my regulars.
Years passed, I became vegan and forgot about the recipe.
After launching the blog, I remembered the dish; since I no longer had the recipe, I recreated the recipe from memory. I replaced the chicken with Bean Curd (Yuba) wings which are similar to the chicken breast’s texture.
Soak the yuba wings in boiling water, squeeze and cut into dice. Saute with diced apples and curry powder until the apples soften slightly. Meanwhile, you can make the curry sauce.
Place on a rolled puff pastry, braid, and place in the oven.
You can make small strudels and serve as a starter or larger strudels and serve as a main with white rice.
6-9 servings
Strudel
- 100 gram Dried Bean Curd Wings
- 2 cloves minced garlic
- 300 gram green apples two – three apples
- 1 tsp lemon juice mixed with one tablespoon of water
- 2 tsp curry powder
- 1 cup water
- salt, black pepper, chili powder by taste
- 500 gram rolled puff pastry
Curry Sauce
- 3 Tablespoon canola or sunflower oil
- 1 onion, chopped
- 2 cloves minced garlic
- 1 tsp minced ginger
- ¼ tsp sugar or agave syrup
- 2 tsp curry powder
- 1.5 cups water
- 2 tsp cornstarch diluted in 2 tablespoons water
- salt, black pepper, chili powder by taste
Bean Curd and Apple
- Put the yuba wings in a bowl, cover with boiling water, cover with a lid, and leave for about five minutes. Drain, rinse and squeeze well.
- Peel the apples, remove the cores, cut them into 1.5 cm (0.6-Inch) cubes, and transfer them to a bowl. Add lemon juice mixed with the water to the bowl, and mix well to absorb the lemon juice into the apples.
- Heat oil in a wide skillet, and saute the squeezed Yuba while stirring until they turn golden. Add garlic, and stir for a few seconds; Add apples and saute for 2-3 minutes.
- Add water, curry powder, salt, black pepper, and chili powder; Bring to a boil, and cook over medium-low heat for 5-10 minutes, until apples are slightly softened. If necessary, add water gradually. Stir occasionally. Remove lid, increase heat, and cook for a few minutes until the liquids evaporate almost completely. In the meantime, make the curry sauce.
Curry Sauce
- Heat oil in a medium saucepan, add onion, garlic, and ginger, and fry until onion is translucent. Add water, curry powder, and spices; add the diluted cornstarch, and mix. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat.
- Preheat the oven to 190 degrees Celsius (374 F).
- Cut the dough into squares: about 10 cm by 15 cm (3.94-Inch by 5.9-Inch) for a starter orapproximately 12 cm by 18 cm (4.7-Inch by 7-Inch) for the main course.
- Place 2-3 tablespoons of the filling along the center of each square, leaving a margin at the edges (as image)
- Pour a little curry sauce (about one tablespoon) over the filling.
- Braid the sides of the dough over the filling (see image).Brush with melted vegan butter or spray with Pam oil. Place in the center of the oven and bake for about half an hour until nicely golden.
For Serving
- Serve the strudel with curry sauce; You can accompany the dish with white rice.
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