Panang Seitan Curry

Yield: 6 servings

Peanut sauce, red curry paste, and a little hot sauce are all added to make sweet and spicy a major component of this seitan and vegetable feast.


1 cup red quinoa

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

1 tablespoon extra virgin olive oil

1 red bell pepper, diced

¼ cup finely chopped shallot

2 cloves garlic, finely diced

¼ cup creamy peanut butter

2 tablespoons red curry paste

1 teaspoon sriracha

2 teaspoons turmeric

1 teaspoon ground ginger

1 teaspoon ground cumin

1 14-ounce can coconut cream

1 tablespoon lime juice

½ teaspoon salt

2 cups Pressure Cooker Thai Nuggets (page 288)


1. Place the quinoa in a sieve and rinse well. Place the quinoa in a medium saucepan and cover with 2 cups water. Bring to a boil and then turn the heat down and cover. Simmer for about 15 to 20 minutes or until all the water is absorbed and quinoa is tender. Set aside, covered.

2. Add water to a medium saucepan with a steamer insert and bring to a boil. Add sweet potato to the insert and steam over boiling water for 10 minutes.

3. Heat the oil in a large skillet over medium heat. Add the bell pepper and sauté for 10 minutes. Add the shallots and garlic and cook for 2 minutes. Stir in the peanut butter, red curry paste, sriracha, turmeric, ginger, and cumin. Cook for 5 minutes, stirring occasionally. Stir in 1 cup water, the coconut cream, lime juice, and salt. Add the sweet potato and seitan nuggets. Stir and turn heat to medium high. Bring to a low boil, turn down the heat to a simmer, and cover. Cook for 10 to 15 minutes.

4. Serve with quinoa.

Protein: 26 grams protein per serving

Active Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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