Oh, yummy, how I love curry! So here's an easy pea-sy vegan(!) curry recipe complete with substitutions for those with health or preference related issues.
Ingredients:
- 1 cup Brown Rice - dry
- 1/2 cup traditional Seitan - sliced (substitute cubed tofu if gluten sensitive)
- 1/2 cup Yellow Onion - diced
- 1/2 cup baby bella mushrooms - sliced
- 3 stalks baby bok choy - sliced into individual leafs (substitute broccoli or kale if preferred)
- 1/4 cup basil - whole leaves, de-stemmed
- 2 limes - quartered
- 1 tablespoon chili infused sesame oil (substitute regular sesame oil for milder preparation)
- 1 can Coconut Milk (substitute low-fat if preferred)
- 2 tablespoons Soy Sauce (substitute low-sodium if preferred)
- 2 tablespoons yellow curry blend
- 1 tablespoon Kalonji (also called Nigella - this is optional if difficult to find - but very good for you!)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon powdered ginger
Equipment:
- 1 small sauce pan
- 1 large saute pan
- 1 wooden spoon (for stirring)
- 1 large ladle
Preparation:
- Prepare Brown Rice in small sauce pan according to package instructions and set aside.
- Heat Sesame Oil in large saute pan over high heat, add onions stirring regularly until they begin to brown, while continuing to stir add mushrooms, seitan, and spices. Squeeze in lime quarters, discarding rinds. Add soy sauce. Stir regularly for 2 minutes.
- Reduce heat to medium-low. Stir in Coconut Milk, Basil and Baby Bok Choy. Allow to simmer for 10-15 minutes stirring occasionally. Coconut milk will begin to thicken. When it has reached desired consistency you are ready to go!
- Mold rice into a ball on center of plate. Pour sauce and vegetables over with help of large ladle.
- Yum, a tasty, healthy dinner that pairs nicely with a dry Gewürztraminer or Unfiltered Nigori Sake (serves 2 to 3).
