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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.4
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.1 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.3 g

View full nutritional breakdown of Vegetarian Thai Green Curry with vegetables and seitan calories by ingredient
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Vegetarian Thai Green Curry with vegetables and seitan

Submitted by: MARASCA

Introduction

Easy green curry! You can get the coconut milk and curry paste at Whole Foods or an Asian grocer (you could use red curry paste instead for spicier curry). You'll need to make the seitan first, that's not included in these directions. You could also buy seitan, or use tofu. I used frozen veggies with green beans, asparagus, and cauliflower, but use whatever you like. You could also add some potatoes or eggplant. Easy green curry! You can get the coconut milk and curry paste at Whole Foods or an Asian grocer (you could use red curry paste instead for spicier curry). You'll need to make the seitan first, that's not included in these directions. You could also buy seitan, or use tofu. I used frozen veggies with green beans, asparagus, and cauliflower, but use whatever you like. You could also add some potatoes or eggplant.
Number of Servings: 4

Ingredients

    1/2 batch seitan (see instructions, or buy it)
    1 medium onion, diced
    2 tsp olive oil
    1 bag frozen mixed veggies
    1/2 tsp ground ginger
    1 can lite coconut milk
    1 tbsp Thai green curry paste (or to taste)
    1 tsp lemon or lime juice (or to taste)
    1 tsp soy sauce (or to taste)
    salt (to taste)
    1 tbsp chopped cilantro

Directions

Make seitan per the instructions in this thread: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=342x9x22542219&src=email or just buy it.

Sautee onions in the olive oil. When onions are starting to get soft, add chunks of seitan.

Add the frozen veggies.

When the veggies are thawed, add the ground ginger and stir to coat.

Turn down the heat a bit.

Add the coconut milk and curry paste. If you haven't done this before, start with 1/2 tbsp curry paste and slowly add more.

Add the lemon juice, soy sauce and salt, tasting as you go.

When the curry is simmering and veggies are all warmed through, stir in the cilantro.

Serve with Jasmine or brown rice. Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARASCA.






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