Thai Curry Seitan

Thai Curry Seitan
makes
6 servings
prep time
30 minutes
cook time
30 minutes
Ingredient List
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3-4 tablespoons red curry paste
  • 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 ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 16 ounces (2 package) Upton's Naturals Traditional or 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 along with the ginger, cumin, coriander, and cardamom. Once the curry starts to boil, turn down to a simmer and let cook for 10 minutes.

Break the seitan into bite-sized pieces, add to curry 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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