Vegetarian Thai Green Curry with vegetables and seitan
- Number of Servings: 4
Ingredients
1/2 batch seitan (see instructions, or buy it)1 medium onion, diced2 tsp olive oil1 bag frozen mixed veggies1/2 tsp ground ginger1 can lite coconut milk1 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
Make seitan per the instructions in this thread: https://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.
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.
Nutritional Info 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
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