The finished recipe. Seitan and Potato Curry with Coconut and ThymeIngredients 1 to 6. 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 powderIngredients 7 to 12. 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 oilStep 1. Brown the seitan in the oil over a high heat for three minutes and set aside.Step 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.Step 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.Step 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.
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