Vegetarian Seitan Curry
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Serves4 ()
SWAP ScoreWhat's this?
Ingredients
- 8 scallions thinly sliced, green tops set aside
- 4 garlic cloves minced
- 1 tbsp minced or grated fresh ginger
- 2 tbsp curry powder
- 1 small red pepper thinly sliced
- 1 small orange pepper thinly sliced
- 8 asparagus spears chopped
- 1/2 tsp Kosher salt
- 1 15-oz can no-salt-added diced tomatoes
- 8 oz store-bought seitan you can substitute extra-firm tofu or chicken
- 2 cups baby spinach
- 1/3 cup light coconut milk
Directions
- Heat oil in a large skillet over medium heat. Add white parts of scallions and garlic.
- Sauté for 3-5 minutes until soft, stirring frequently.
- Reduce heat to low and add the ginger and curry powder. Cook for one minute until fragrant.
- Add red pepper, orange pepper, asparagus and salt. Sauté for 5-7 minutes on medium heat, until soft.
- Add the diced tomatoes and seitan, and let all of the ingredients simmer, until the seitan is heated through, about 10 minutes.
- Stir in spinach. Once spinach has wilted, remove the skillet from heat.
- Stir in the coconut milk, and garnish with the green scallion tops.
- Serve over brown rice or another whole grain for a complete meal.
Recipe Tips
* If using tofu or chicken, before step #1 cook diced chicken or diced extra-firm tofu in a skillet in a teaspoon of olive oil. Cook the chicken until the center is no longer pink, and cook the tofu until lightly browned. Remove from skillet, and add back in at step #4.
Nutrition Facts
Vegetarian Seitan Curry
Amount Per Serving
Calories 160
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 206mg
9%
Potassium 707mg
20%
Total Carbohydrates 19g
6%
Dietary Fiber 7g
28%
Sugars 7g
Protein 18g
36%
Vitamin A
85%
Vitamin C
209%
Vitamin D0%
Calcium
11%
Iron
23%
* Percent Daily Values are based on a 2000 calorie diet.
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