Vegan yellow curry! Yes you heard me…I said vegan…Should I say it again?
No I have not turned into a vegetarian not vegan, although there is absolutely noting wrong with that! Ever since my detox trip in Thailand I have started eating better, cleaner, healthier, with more super food and less trans-fat.
For the very first time in my life I have tried Seitan, a few months ago I did not even know what it was and where it came from. Seitan is basically made from wheat, however it has little in common with flour or bread. Also called “wheat meat”, “wheat protein”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. It is also high in protein, which makes it perfect for those who don’t eat meat.
The taste is very mild, but different from tofu. As I had a few bags of curry paste that I bought from Thailand, I decided to try it and make this curry dish. I liked it a lot and will definitely be making it again!
Here is the recipe.
Ingredients (serves 2):
- 1 bag of seitan
- 1 bag of yellow curry paste
- 1 can of coconut milk
- 1/2 onion chopper
- 1 clove garlic minced
- 1 cup diced carrot
- 1 cup diced potatoes
- 1 tbsp coconut oil
- 1 tbsp chopped fresh cilantro
Grab the seitan
and slice it into 1 cm thick pieces
Prepare the veggies
In a saucepan heat up the oil, saute’ onion and garlic. Add the yellow curry paste, stir for 1 min. Add the vegetables and stir them to coat. Add the seitan and coconut milk.
Bring to a boil and cook on low for about 15 min or until vegetables are cooked
Add some fresh cilantro and serve!
It’s great paired to some coconut rice!