Panang seitan curry

Vegan savoury

Thailand

Prep: 15 minutes

Cook: 30 min

Difficulty: Easy

High-protein

Panang curry is a red curry sweetened with peanut and/or coconut cream, endlessly customisable!

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Ingredients

To delight 2 people

60 g cashew

100 ml oat milk

1 càs peanut paste

1 onion

2 garlic cloves

fresh ginger

200 g Asian spices seitan meat

1 càs Flora Plant unsalted butter

1 càc garam masala

1 sweet potato

1 càc ground coriander

½ càc grounded cayenne pepper

500 ml vegetable stock

200 ml crushed tomatoes

salt & pepper

broccoli

fresh coriander

Directions

Step 1

Boil the cashews for 15 minutes, drain and blend with the milk and peanut paste. Set aside.

Step 2

Finely chop the onion, garlic and a small piece of ginger. Cut the seitan into bite-size pieces, and the sweet potato into dice.

Step 3

In a large pan, sauté the onion on medium heat for 5 minutes in the melted butter. Meanwhile, mix the minced garlic with the ginger, garam masala, ground coriander and cayenne. Add to the pan and sauté for another 2 minutes. Add the seitan and cook for another 5 minutes.

Step 4

Add the sweet potato, cover in broth and simmer for 15 minutes. When the sweet potato is soft, add the chopped tomato and cashew cream. Stir well and serve with brocoli and fresh coriander with jasmine rice.