Chick Seitan Thai Curry

Chick Seitan Thai Curry
makes
6 servings
prep time
30 minutes
cook time
30 minutes
Product
Ingredient List
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3-4 tablespoons red curry past
  • 2 15-ounce cans coconut milk
  • 2 cups vegetable stock or water
  • 2 carrots
  • 3 medium potatoes
  • 1-2 teaspoons grated fresh ginger
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cardamom
  • 16 ounces (2 package) Upton's Naturals Chick Seitan
  • Salt and pepper to taste
  • Cooked rice, for serving
directions
Heat the vegetable oil in a large soup pot over medium heat. Add the onion and garlic and saute for 4-5 minutes. Add the curry paste and stir to coat the onions and garlic. Add the coconut milk and vegetable stock and bring to a boil.

In the meantime, peel the carrots and chop into 1/2-inch pieces. Peel the potatoes (or don't, if you're using potatoes with thin skin, like Yukon Golds) and chop into 1-inch pieces. Add to the pot. Once the curry starts to boil, turn down to a simmer and let cook for 10 minutes.

Add the seitan and cook for 15 more minutes, or until the vegetables and potatoes are tender. Taste and adjust seasonings, if necessary. Serve over rice.

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