Ingredients
Protein Options
- Seitan chicken
- Crispy tofu
For the Curry
- 2 tbsp olive oil
- 1 small onion, diced
- 5 tbsp Massaman curry paste
- 2 cups potatoes, peeled and cut into bite-sized cubes
- 2 carrots, peeled and diced
- 2 cans (13.5 oz each) full-fat coconut milk
- 1½ cups water
- 1 tbsp light soy sauce or tamari
Servings
Yields
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Linked Recipes
Homemade Seitan
Preparation
Step 1
Heat the olive oil in a large pot or deep skillet over medium heat.
Step 2
Add the onion and cook for 5–7 minutes, until softened and translucent.
Step 3
Stir in the Massaman curry paste and cook for 1–2 minutes, stirring frequently, until fragrant.
Step 4
Add the potatoes, carrots, coconut milk, water, and soy sauce. Stir well.
Step 5
Bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 20–25 minutes, or until the vegetables are tender.
Step 6
Stir in prepared seitan chicken or crispy tofu and simmer for another 5 minutes.
Step 7
Taste and adjust the seasoning if needed.
Step 8
Serve over steamed white rice with warm naan. Garnish with fresh cilantro and toasted peanuts if desired.
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