Name: Red lentil and seitan curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1 1/2 cups water; 4 oz seitan, cubed; 1/4 cup red lentils; 3 oz cauliflower, cut into small florets; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp canola oil; 1 1/2 tsp curry powder; 1/2 tsp salt; 1 1/2 tsp lime juice; 1/4 cup cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice and 1/2 cup of the water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened and translucent. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Add the seitan, red lentils, cauliflower, salt, and the remaining 1 cup of water to the skillet. Bring to a simmer, then reduce the heat to medium-low. Cover and simmer for 15 minutes until the lentils are soft and starting to break down.
Uncover the skillet and increase the heat slightly. Simmer for 2 to 4 minutes, stirring often, until the lentils have created a thick, spoonable sauce that coats the back of a spoon. If the curry seems too dry, stir in a splash more water.
Remove the skillet from the heat. Stir in the lime juice and taste, adding a tiny pinch of salt only if needed. Fluff the rice with a fork and plate it alongside the curry, then garnish with chopped cilantro.

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Ingredients

Instructions

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