Lenten Curry with Seitan
4 servings
40 minutes
This recipe is good for those who find Lent difficult and who need to maintain some illusion that meat is somewhere nearby. Seitan, an oriental product made from wheat protein, is included with the rice. For this curry, you need yellow curry paste , the most humane. If you want it spicier, take red or green.
1
Prepare all the ingredients.
2
Cook the rice according to the instructions on the package.
3
Slice the onion into feathers and cut the garlic into thin slices.
- Red onion: 1 head
- Garlic: 3 cloves
4
Remove seeds from the pepper and cut it into small squares that fit in a spoon.
- Red sweet pepper: 1 piece
5
Cut the eggplant into thick quarter-rings.
- Eggplant: 1 piece
6
Break the cauliflower into small florets.
- Cauliflower: 200 g
7
In a cast iron pot, heat vegetable oil and sauté onion with garlic for 2 minutes.
- Seitan (wheat gluten): 200 g
- Red onion: 1 head
- Garlic: 3 cloves
8
Add all the vegetables and seitan, mix again, and fry for another 2 minutes.
- Seitan (wheat gluten): 200 g
- Red sweet pepper: 1 piece
- Eggplant: 1 piece
- Cauliflower: 200 g
9
Add curry paste and mix.
- Yellow curry paste: 80 g
10
Pour in coconut milk, bring to a boil and cook for 5-7 minutes until the eggplants are done.
- Coconut milk: 400 ml
11
Serve curry with rice and a slice of lime, garnished with cilantro leaves and, if desired, chili rings.
- Jasmine rice: 300 g
- Lime: 1 piece
- Cilantro: to taste
- Chili pepper: 1 piece