I must confess I’m not feeling very chatty this evening but I did at least want to post about my dinner because it was easy and yum yum. Once again, curry paste and coconut milk are the stars of the show. Enjoy!
Ingredients:
1 tbls peanut oil1 large onion, diced
8 oz seitan, diced
3 cloves garlic, pressed
3-4 tbls green curry paste (I use Thai Kitchen brand)
1 cup full-fat coconut milk
4 cups water
1 medium head cauliflower, chopped
1 medium head broccoli, chopped
3 carrots, peeled and sliced
6 oz angel hair pasta, broken into thirds
3 tbls soy sauce
Green onions, chopped (optional), for garnish
Directions:
Heat oil in a large skillet on medium heat. Add onions and seitan and sauté for 5 minutes. Add garlic and sauté for 1 minute. Add curry paste and sauté for another minute.Add coconut milk, water, and veggies. Cover and bring to a boil. Simmer for 5 minutes.
Add broken pasta to skillet and stir well. Make sure most of the pasta is submerged. Cover and simmer for about 10 minutes, stirring occasionally, or until pasta is al dente.
Turn off heat and stir in soy sauce. Serve garnished with green onions, if desired.
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