Seitan Massaman Curry

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.

Peel and chop the onion. Peel and thinly slice 3 garlic cloves. Trim the haricot vert. Halve the lime.

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.

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.

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.

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!