Seitan Curry

I used my recipe for Seitan Luncheon Meat in this recipe, but other mildly-flavored types of seitan would work as well.

Serves 4-5.

Ingredients:

• 1 Tbsp olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch knob of ginger root, grated
• 1 hot chili pepper, minced
• 1 tsp ground coriander
• 1 Tbsp curry powder
• 1 (12 oz) can vegetable broth
• 2 medium tomatoes, chopped
• 2 medium potatoes, peeled, cut in bite-sized pieces
• 3 carrots, peeled, cut in bite-sized pieces
• 1 c seitan, cut in medium dice
• 2 handfuls kale leaves, chopped
• 1/2 tsp salt
• 1 (12 oz) carton or can of coconut milk

Directions:

1. In a 3-quart or larger, heavy pot, heat the olive oil. Add onion and sauté 3 minutes.
2. Add garlic, ginger, and chili pepper. Sauté another minute.
3. Stir i the coriander and curry powder and stir for a few seconds. Pour in broth.
4. Add tomatoes, potatoes, carrots, seitan, kale and salt. Bring to a simmer.
5. Reduce heat to lowest setting, stir, cover, and simmer 18 minutes.
6. Add coconut milk and heat a few minutes, but do not boil. Serve in bowls as is or over cooked rice. Garnish with cilantro leaves or green onion tops.