Ingredients:
2 teaspoons chopped fresh ginger
3 cloves garlic, chopped
1 teaspoon red curry paste
1 (15 ounce) can coconut milk, divided
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
3 tablespoons smooth peanut butter
3 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon tamari or soy sauce
½ teaspoon chili garlic sauce
½ sweet onion, chopped
1 bunch fresh spinach, chopped
4 green onions, chopped
Instructions:
Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth.
Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, and chili garlic sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender.
Stir in the seitan, and cook until the seitan is heated through, about 7 minutes.
Pour in the sauce, and stir to combine.
Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.
Makes 4 servings.
Nutrition per serving: 558 calories, 34g carbohydrate, 33g fat, 41g protein
Entree