PANANG SEITAN CURRY

SERVES 6 PORTIONS

1 cup red quinoa

1 sweet potato, peeled and chopped into bite-size pieces

1 tbsp extra virgin olive oil

1 red bell pepper, diced

1⁄4 cup finely chopped shallot

2 cloves garlic, finely diced

1⁄4 cup creamy peanut butter

2 tbsp red curry paste

1 tsp sriracha

2 tsp turmeric

1 tsp ground ginger

1 tsp ground cumin

1 14-ounce can coconut cream

1 tbsp lime juice

1⁄2 tsp salt

2 cups Pressure Cooker Thai Nuggets

NUTRITIONAL VALUES

Calories: 437kcal
Fat: 30.2g (16.5g S.Fat)
Carbs: 31.9g
Protein: 12.1g
Sugar: 5.6g
Sodium: 591mg

METHOD

Rinse the quinoa thoroughly in a sieve. Cover the quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a low heat and cover. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the quinoa is tender. Cover and set aside.

Bring water to a boil in a medium saucepan with a steamer insert. Place the sweet potato in the insert and steam for 10 minutes over boiling water.

In a large skillet over medium heat, heat the oil. Sauté the bell pepper for 10 minutes. Cook for 2 minutes after adding the shallots and garlic. Combine the peanut butter, red curry paste, sriracha, turmeric, ginger, and cumin in a mixing bowl. Cook, stirring occasionally, for 5 minutes. 1 cup water, coconut cream, lime juice, and salt should be added at this point. Combine the sweet potato and seitan nuggets in a mixing bowl. Stir well and increase the heat to medium-high. Bring to a low boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes at a time.

Toss with quinoa and serve.