This tasty Country Captain Stew bears a passing resemblance to classic East Indian mulligatawny, with an unusual and appealing combo of potatoes, tofu or seitan, and tart apples. The curry spices and sweet raisins against the tart apple make this stew taste more complex than its short ingredient list would suggest.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Tofu or seitan. Either works well here — tofu gives a milder, softer bite, while seitan adds a chewier, more substantial texture closer to the dish's traditional chicken.
- Granny Smith apples. Their tartness balances the sweetness of the raisins and curry — don't swap in a sweeter apple variety, since it changes the balance of the whole dish.
- Curry powder. A good-quality blend makes a real difference in flavor depth — a stale or cheap curry powder can taste dusty rather than warm and aromatic.
- Raisins. Add little bursts of sweetness throughout the stew — dried cranberries or currants work as a substitute.
- Potatoes. Give the stew its heartiness — a waxy variety holds its shape better through the simmer than a starchy russet.
Variations
- Add more vegetables. Diced carrots or cauliflower florets work well simmered in with the potatoes.
- Make it spicier. Add extra red pepper flakes or a pinch of cayenne along with the curry powder.
- Swap the protein. Chickpeas make a good no-fry alternative to tofu or seitan.
- Add coconut milk. A splash stirred in near the end makes the stew extra creamy and mellows the curry spice.
- Add toasted almonds. Scattered on top just before serving, they add crunch and echo the dish's East Indian roots.
Tips for the Best Country Captain Stew
- Blot the tofu well. This helps it brown properly instead of steaming in the pan, which matters a lot for texture.
- Don't rush the onions. Cooking them until truly golden builds a deeper flavor base for the stew rather than a raw, sharp one.
- Add the herbs in two additions. Stirring in half the cilantro or parsley early and the rest at the end gives the best fresh flavor throughout.
- Top with vegan yogurt. A cool, tangy dollop balances the warm curry spices beautifully.
- Let the curry powder bloom. Cooking it briefly in oil before adding liquid wakes up its flavor far more than stirring it straight into the broth.
Make Ahead & Storage
Like most stews, this one is even better the next day once the flavors have had time to meld. It keeps in the refrigerator for up to 4 days and freezes well for up to 3 months.
How to Serve
Serve hot over rice, with a scoop of vegan yogurt or sour cream on top if desired, and a crusty piece of bread on the side.
Recipe
Country Captain Stew
This tasty Country Captain Stew bears a passing resemblance to classic East Indian mulligatawny, with an unusual and appealing combo of potatoes, tofu or seitan, and tart apples.
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Servings: to 8
Ingredients
- 14 to 16-ounce tub firm tofu or 12 to 16 ounces seitan
- 3 tablespoons olive oil
- 2 medium onions chopped
- 3 to 4 cloves garlic minced
- 1 large green bell pepper cut into strips
- 3 medium potatoes scrubbed and cut into ½-inch dice
- 14 to 16-ounce can diced tomatoes undrained
- 2 medium Granny Smith apples peeled, cored, and diced
- 2 teaspoons good-quality curry powder or more, to taste
- 2 teaspoons fresh ginger grated, or more to taste
- ½ cup dark raisins
- ½ cup fresh cilantro or parsley chopped
- salt and freshly ground pepper to taste
- dried hot red pepper flakes to taste, optional
- plain non-dairy yogurt or vegan sour cream for topping, optional
Instructions
- If using tofu, cut it crosswise into ½-inch-thick slices and blot between clean tea towels or paper towels. If using seitan, drain and cut into small bite-sized chunks.
- Heat half of the oil in a soup pot. Add the tofu or seitan and saute over medium-high heat, stirring frequently, until golden on both sides. Remove to a plate and set aside.
- Heat the remaining oil in the soup pot. Add the onion and garlic and saute over medium heat, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
- Add the bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and 3 cups water. Bring to a simmer, then cover and simmer gently for about 20 minutes, or until the potatoes are done.
- Stir in the tofu or seitan, raisins, and half of the cilantro or parsley.
- Season with salt, pepper, and the optional red pepper flakes. Cook over low heat for 10 to 15 minutes longer.
- Stir in the remaining cilantro or parsley. Top each serving with a scoop of vegan yogurt or sour cream, if desired.
Nutrition (Estimate per Serving)
Calories: 302kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 111mgPotassium: 852mgFiber: 7gSugar: 11gVitamin A: 283IUVitamin C: 50mgCalcium: 140mgIron: 3mg
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