Seitan and Potato Curry with Coconut and Thyme

Make seitan and potato curry with coconut and thyme, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Seitan, in chunks (Seitan is wheat gluten. It is the one protein here that is nothing but the allergen.)
120 g Potato, in 2 cm chunks (Raw, peeled weight.)
80 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tbsp Curry powder
A few sprigs Fresh thyme
One, left whole Fresh red chilli
100 g Reduced-fat coconut milk, tinned
200 ml Vegetable stock (Made up from a cube or a pot.)
20 g Spring onion
5 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Brown the seitan in the oil over a high heat for three minutes and set aside.
2. Cook the onion in the same pan for five minutes, then add the garlic, ginger and curry powder and stir for a minute until the spice darkens.
3. Add the potato, stock, coconut milk, thyme and the whole chilli. Simmer with the lid on for twenty minutes until the potato is soft.
4. Return the seitan for five minutes, crush a few potato chunks against the side of the pan to thicken it, and finish with the spring onion.

Contains gluten cereals and celery.
Some blends include mustard seed. Check the jar.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/seitan-potato-curry-coconut-thyme

AI-generated images illustrating the recipe.

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