Vegetarian Seitan Curry
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4 servings;
prep time
cook time
Votes: 1
Rating: 5
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SWAP ScoreWhat's this?
4 servings;
prep time
cook time
Votes: 1
Rating: 5
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Vegetarian Seitan Curry
SWAP ScoreWhat's this?
4 servings;
prep time
cook time
Votes: 1
Rating: 5
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
4 servings;
prep time
cook time
Votes: 1
Rating: 5
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. Heat oil in a large skillet over medium heat. Add white parts of scallions and garlic.
  2. Sauté for 3-5 minutes until soft, stirring frequently.
  3. Reduce heat to low and add the ginger and curry powder. Cook for one minute until fragrant.
  4. Add red pepper, orange pepper, asparagus and salt. Sauté for 5-7 minutes on medium heat, until soft.
  5. Add the diced tomatoes and seitan, and let all of the ingredients simmer, until the seitan is heated through, about 10 minutes.
  6. Stir in spinach. Once spinach has wilted, remove the skillet from heat.
  7. Stir in the coconut milk, and garnish with the green scallion tops.
  8. Serve over brown rice or another whole grain for a complete meal.
Nutrition Facts
Vegetarian Seitan Curry
Amount Per Serving
Calories 111 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 381mg 16%
Potassium 545mg 16%
Total Carbohydrates 13g 4%
Dietary Fiber 6g 24%
Sugars 6g
Protein 7g 14%
Vitamin A 13%
Vitamin C 77%
Vitamin D0%
Calcium 20%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. Heat oil in a large skillet over medium heat. Add white parts of scallions and garlic.
  2. Sauté for 3-5 minutes until soft, stirring frequently.
  3. Reduce heat to low and add the ginger and curry powder. Cook for one minute until fragrant.
  4. Add red pepper, orange pepper, asparagus and salt. Sauté for 5-7 minutes on medium heat, until soft.
  5. Add the diced tomatoes and seitan, and let all of the ingredients simmer, until the seitan is heated through, about 10 minutes.
  6. Stir in spinach. Once spinach has wilted, remove the skillet from heat.
  7. Stir in the coconut milk, and garnish with the green scallion tops.
  8. Serve over brown rice or another whole grain for a complete meal.
Nutrition Facts
Vegetarian Seitan Curry
Amount Per Serving
Calories 111 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 381mg 16%
Potassium 545mg 16%
Total Carbohydrates 13g 4%
Dietary Fiber 6g 24%
Sugars 6g
Protein 7g 14%
Vitamin A 13%
Vitamin C 77%
Vitamin D0%
Calcium 20%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
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.

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