GLUTEN CURRY

3/4 kilo gluten, cubed, slightly fried
2 cups potatoes, peeled, cubed, fried
2 tablespoons curry powder
1/2 tablespoon cornstarch
2 tablespoons vegetable oil
1 clove garlic, minced
1 onion, sliced
2 red or green bell peppers, sliced
2 cups thick coconut milk
1 tablespoon calamansi extract
1/2 cup water
Salt to taste

• Dilute curry powder and cornstarch in water
• Saute garlic and onion in vegetable oil
• Add bell peppers, coconut milk, and curry powder-cornstarch mixture. Simmer for 1 minute.
• Add gluten, calamansi extract, and potatoes.
• Season with salt.
• Serv hot.

(Source: Cooking Smart by Blecenda Miranda-Varona & David Arsulo Varona)