A lovely vegan curry with seitan. The longer the seitan cooks, the more flavorful it gets.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak basmati rice in 1/2 cup cold water for 30 minutes. Drain.

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  • Combine zucchini and onion in a pot of water, bring to a boil, and boil for about 20 minutes. Drain. Place in a blender; blend until smooth.

  • Pour pureed zucchini mixture into a pot over medium heat. Add seitan, coconut oil, cumin, coriander, curry powder, salt, turmeric, pepper, and garlic powder. Simmer until sauce is thick, adding a tablespoon of water from time to time to prevent burning, about 30 minutes.

  • Meanwhile, combine 2/3 cup water and soaked rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Serve seitan with hot rice.

Nutrition Facts

547 calories; protein 36.3g 73% DV; carbohydrates 80.8g 26% DV; fat 10.8g 17% DV; cholesterol 0mg; sodium 1600.2mg 64% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2018
I made this for lunch today and it was quick and delicious! I had to sub grated yam and whole green beans for the zucchini and also measured less spices but it was still very flavorful and I will make it often. Read More
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