Name: Seitan and Potato Curry with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz seitan; 0.5 medium Yukon Gold potato; 0.25 cup full-fat coconut milk; 0.5 cup water; 1 cup fresh spinach; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp coconut oil; 1 tsp yellow curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Seitan and Potato Curry with Coconut Milk

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seitan and Potato Curry with Coconut Milk

Sautéed seitan and tender potatoes simmered in a creamy, fragrant coconut curry sauce that warms you from the inside out.

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NUTRITION

Protein

39.1g

Fat

18.3g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz seitan

0.5 medium Yukon Gold potato

0.25 cup full-fat coconut milk

0.5 cup water

1 cup fresh spinach

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp coconut oil

1 tsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Dice the seitan into bite-sized cubes and chop the potato into half-inch pieces.
2
Heat coconut oil in a large skillet over medium heat and sauté the onion, garlic, and ginger until fragrant.
3
Add the seitan to the skillet and brown for 3-4 minutes until the edges are slightly crisp.
4
Stir in the potatoes, curry powder, salt, and pepper, coating everything evenly in the spices.
5
Pour in the coconut milk and water, bring to a gentle simmer, then cover and cook for 12-15 minutes until potatoes are fork-tender.
6
Stir in the fresh spinach until just wilted and garnish with chopped cilantro before serving.