NUTRITION

SERVINGS

INGREDIENTS

4 oz seitan

1 oz dry soy chunks

0.25 cup full-fat coconut milk

1 tsp avocado oil

0.5 cup onion

1 cup bell pepper

1 cup fresh spinach

1 tbsp red curry paste

0.5 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Rehydrate the dry soy chunks in hot water for 10 minutes, then drain and squeeze out excess liquid.

• 2

  Heat the avocado oil in a large skillet over medium-high heat.

• 3

  Add the seitan and rehydrated soy chunks to the pan, searing until golden brown on all sides.

• 4

  Stir in the diced onion and bell pepper, sautéing for 4 minutes until the vegetables begin to soften.

• 5

  Add the minced garlic, ginger, and red curry paste, stirring for 1 minute until the spices are fragrant.

• 6

  Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

• 7

  Season with sea salt and black pepper, then let the curry simmer for 6 minutes to allow the flavors to meld.

• 8

  Fold in the fresh spinach until just wilted and serve immediately.