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.

TEMPEH CURRY

SERVES 4 PORTIONS

1 3⁄4 cups plus 2 tbsp (445 ml) vegetable broth, divided

3 tsp ground cumin, divided

8 ounces (227 g) tempeh, simmered, cut into 3⁄4-inch (2 cm) cubes

2 tsp ground coriander

2 tbsp plus 1 tsp (35 ml) neutral- flavoured oil, divided

1⁄2 medium red onion, minced

1 tbsp (6 g) (0.21oz) minced garlic

1 tsp grated fresh ginger root

1⁄2 tsp fine sea salt

1 tbsp (6 g) (0.21oz) curry powder (mild or hot)

1⁄2 tsp turmeric

1⁄2 tsp cayenne pepper, optional

1 1⁄2 cups (150 g) (5.3oz) cauliflower florets

1⁄2 cup (49 g) (1.7oz) 1-inch (2.5 cm) pieces green beans

1⁄4 cup (33 g) (1.2oz) sliced carrot rounds

1⁄4 cup (36 g) (1.3 oz) diced red bell pepper

3 tbsp (48 g) (1.7oz) tomato paste

Chopped tomato, for garnish

Minced fresh cilantro, for garnish

NUTRITIONAL VALUES

Calories: 49kcal
Fat: 2.5g (0.9g S.Fat)
Carbs: 6.3g
Protein: 1.1g
Sugar: 4.3g
Sodium: 34mg

METHOD

In an 8 x 11 inch (20 x 28 cm) baking dish, combine 2 tbsp (30 mL) broth, 2 tsp cumin, the coriander, and 1 tsp oil. Stir in the tempeh cubes to coat. Marinate for 1 hour or cover and place in the refrigerator for up to 12 hours.

In a large skillet over medium-high heat, heat the remaining 2 tbsp (30 ml) oil. Cook for 8 to 10 minutes, stirring occasionally, until the tempeh is browned. Remove the tempeh from the pan and set it aside.

Reduce the heat to medium and add the onion to the same skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until softened. Cook and stir for 2 minutes, or until the garlic, ginger, and salt are fragrant. If using, add the curry powder, turmeric, remaining tsp cumin, and cayenne pepper to taste. Cook for 2 minutes, stirring constantly. Add the cauliflower, green beans, carrots, and bell pepper, as well as the remaining 134 cup (415 mL) broth and tomato paste.

Bring to a boil, then turn down to a low heat. Cook, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender. Return the tempeh to the skillet and toss to combine. Cook for 5 minutes on low heat. Season with salt and pepper to taste. Garnish with tomato and cilantro if desired.