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Ingredients

⅓ cup basmati rice 1 small zucchini, cubed ½ onion, cubed 4 ½ ounces seitan beef, sliced 1 teaspoon pure coconut oil 1 tablespoon cumin 1 tablespoon ground coriander 1 teaspoon curry powder ½ teaspoon salt ½ teaspoon ground turmeric 1 pinch ground black pepper 1 pinch garlic powder ⅔ cup water

Nutrition Info

546.7 calories carbohydrate: 80.8 g cholesterol: : - fat: 10.8 g fiber: 7.7 g protein: 36.3 g saturatedFat: 5.2 g servingSize: - sodium: 1600.2 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Soak basmati rice in 1/2 cup cold water for 30 minutes. Drain.
Combine zucchini and onion in a pot of water, bring to a boil, and boil for about 20 minutes. Drain. Place in a blender, blend until smooth.
Pour pureed zucchini mixture into a pot over medium heat. Add seitan, coconut oil, cumin, coriander, curry powder, salt, turmeric, pepper, and garlic powder. Simmer until sauce is thick, adding a tablespoon of water from time to time to prevent burning, about 30 minutes.
Meanwhile, combine 2/3 cup water and soaked rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Serve seitan with hot rice.

1 serving

A lovely vegan curry with seitan. The longer the seitan cooks, the more flavorful it gets.