in Thailand, Vietnam

Alex's vegan seitan vegetable curry

updated

Spread the love

Ingredients for 4 servings:

  • 2 bunch spring onions
  • 250 g seitan
  • 1 zucchini
  • 3 carrots
  • 2 cans coconut milk
  • 1 bell pepper(s), green
  • 1 tbsp potato starch
  • 3 garlic cloves
  • 2 tbsp curry powder
  • Soup seasoning, vegan
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and chop the vegetables. Sauté the onions in a pan with hot oil or vegetable margarine, adding the garlic cloves. Cut the seitan into strips and add it to the pan along with the vegetables. Add 2 cans of coconut milk. Mix the potato starch with a little water in a bowl and add it to the pan. Add the soup seasoning, curry powder, and a little water to the pan and simmer gently until the vegetables are tender. Serve with rice. If you prefer it spicier, feel free to add finely chopped chili peppers.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Summer cocktail

Baked Beans