Red Curry with Seitan, Winter Vegetables, and Cashews

red curry

From Thailand

This Thai red curry recipe with seitan gets an extra protein boost from the seitan and loads of vitamins from the veggies. Seitan recipes don't often come this flavorful - and this protein bomb adds great texture to a liquid curry.

You can replace the winter vegetables with any other seasonal variations for a great vegetarian curry. Serve it with jasmine rice or brown rice.

Serves: 4 - 6 / Ready in: 1 hr

Great for: heart healthy, low cholesterol, vegan

Ingredients for curry:

1 can unsweetened coconut milk

1 yellow onion, peeled and thinly sliced

1 cup vegetable stock

1 cup seitan, cut into bite-sized chunks

1 lb assorted winter vegetables like parsnips, carrots, sweet potatoes, squash, pumpkin, etc; peeled and cut into 2-inch cubes

1 tablespoon brown sugar

2 teaspoons light soy sauce

3/4 cup salted, dry-roasted cashews

1/4 cup fresh cilantro, chopped

Ingredients for red curry paste:

20 dried small red Thai chilies, stemmed and most of the seeds discarded

1 tablespoon whole coriander seeds

1 teaspoon whole cumin seeds

10 black peppercorns or 1 teaspoon freshly ground black pepper

3 stalks lemongrass

1/4 cup fresh cilantro leaves and stems, coarsely chopped

1/4 cup shallots, coarsely chopped

2 tablespoons garlic, coarsely chopped

1 tablespoon fresh galangal root or fresh ginger, peeled and coarsely chopped

1 teaspoon lime peel, finely minced

1 teaspoon salt

Directions for red curry paste:

Beak red chilies into large pieces and place them into a small bowl. Cover with warm water and set aside to soften them for about 20 minutes.

In a small skilled over medium heat, dry-fry the coriander seeds until they darken a shade, stirring often, for 2-3 minutes. Place them on a saucer. Reuse the pan and toast the cumin seeds in the same way for 1-2 minutes. Then place the coriander, cumin, and pepper into a mini processor and grind to a fine powder. Set aside.

Trim the lemongrass and discard the root sections below the bulb. Cut off the top portion and leave the stalk at 6-inch lengths. Remove the dried leaves and then finely chop the stalk.

Drain the chilies and combine them with lemongrass, ground spices, and remaining ingredients in the food processor. Grind to a fairly smooth puree, stop occasionally to scrape down the sides. Add a few tablespoons of water if needed, to get a smoother paste. Put into airtight container and store at room temperature until use (you can store the paste in the fridge for up to 1 month).

Directions for curry:

Shake the coconut milk can well and spoon 1/3 of it into a wok or medium saucepan. Bring to a gentle boil over medium heat. Cool until it thickens and stir occasionally, about 3 minutes. Add 1-2 tablespoons of the red curry paste as per taste, and cook for about 3 minutes, whisking and stirring the paste so that it does not clump.

Add the onion and the seitan and stir gently to cover it with curry paste. Add the remaining coconut milk, vegetable stock, sugar, soy sauce, and winter vegetables, and stir well. Bring to an active boil and reduce the heat to a gentle boil, stirring occasionally, for about 15 minutes or until vegetables are tender, but with a bite.

Switch off the heat and add the cashews to the curry, stir gently. Let the red curry with seitan stand for 5 minutes and then serve it with sprinkled cilantro leaves on top.