Name: Chickpea and seitan curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 5 oz seitan wheat protein, cubed; 1/3 cup canned chickpeas, drained and rinsed; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1/3 cup canned crushed tomatoes; 3 tbsp light coconut milk; 1 1/2 tsp curry powder; 1 tsp salt; 1 oz fresh spinach; 1/4 cup fresh cilantro, chopped; 1 1/2 tsp lemon juice

Nutrition

Per serving

533 calories

Protein: 40g; 30% of calories
Carbs: 70g; 53% of calories
Fat: 10g; 17% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, 1/3 cup of the water, and a pinch of the salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
Heat the oil in a 10-inch skillet over medium-high heat. Add the seitan and cook until browned on most sides, about 4 minutes. Remove seitan from the pan and set aside.
Reduce heat to medium. Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the garlic, ginger, and curry powder and cook until the spices are fragrant and toasty, about 1 minute.
Add the seitan back to the pan along with the chickpeas, crushed tomatoes, coconut milk, the rest of the water, and the remaining salt. Simmer uncovered for 10 minutes until the sauce coats the back of a spoon.
Stir the spinach into the curry until wilted. Stir in the lemon juice. Serve the curry over the fluffed rice and garnish with the chopped cilantro.

Nutrition

Ingredients

Instructions

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