Thai Curry Seitan
In just about one hour you could be enjoying a flavorful, protein-packed vegan Thai curry at home.
- 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
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- 2 packages Upton's Naturals Traditional Seitan
- Salt and pepper to taste
- Cooked rice for serving
- 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 potato