Seitan Massaman Curry with Blistered Cherry Tomatoes & Brown Basmati Rice

Seitan Massaman Curry

with Blistered Cherry Tomatoes and Brown Basmati Rice

GET RECIPES DELIVERED
dinner

High-Protein Beans/Legumes Seitan Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
870
FAT
37g
CARBOHYDRATES
76g
PROTEIN
52g

MAIN INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 1 onion
  3. 3 garlic cloves
  4. 4 oz haricot vert
  5. 1 lime
  6. 1 package Sweet Earth seitan
  7. 1 tbsp rice flour
  8. 6 oz cherry tomatoes
  9. 2 tbsp massaman curry paste
  10. 1 can coconut milk
  11. Fresh basil
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. **Allergens: Wheat, Soy

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Add brown basmati rice,1¼ water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all water is absorbed and rice is tender, about 30 to 35 minutes. Turn off the heat, leave covered for 5 minutes, and then fluff rice with a fork.
2
Prep the vegetables
Peel and chop the onion. Peel and thinly slice 3 garlic cloves. Trim the haricot vert. Halve the lime.
3
Crisp the seitan
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. In a medium bowl, toss the Sweet Earth seitan with the rice flour and a pinch of salt and pepper. Once the oil is hot, add the seitan to the skillet and cook, stirring occasionally, until crisp in places, about 3 to 4 minutes.
4
Cook the vegetables
Transfer the crispy seitan to a plate. Return the skillet to medium-high heat and add 1 tbsp vegetable oil. Add the cherry tomatoes, sprinkle with salt and pepper, and cook, stirring occasionally, until the tomatoes are blistered and begin to burst, about 2 minutes. Add the onion, garlic, and haricot vert to the tomatoes and cook until just softened, about 5 minutes.
5
Add the curry paste
Add the massaman curry paste to the vegetables and stir to combine. Add the coconut milk, ¼ cup water, and reduce heat to low. Simmer curry until the sauce has thickened slightly, about 5 to 10 minutes. Squeeze half of the lime into the skillet and stir. Taste the curry and season with salt and pepper as needed. Stir the crispy seitan into the curry.
6
Serve the meal
Cut the remaining lime half into wedges. Divide the brown basmati rice between large bowls and top with seitan massaman curry. Use your hands to tear the basil leaves over the bowls. Serve with lime wedges. Enjoy!