About recipe

Striving to eat more plant-based meals in 2019? Try swapping out meat for a vegetarian protein like tofu, beans, tempeh, or seitan.

This flavorful curry can be made in fewer than 30 minutes. Serve over brown rice or another whole grain for a complete meal.

Ingredients (serves 4)

• 1 Tbsp olive oil
• 8 scallions, thinly sliced, green tops set aside
• 4 garlic cloves, minced
• 1 Tbsp minced or grated fresh ginger
• 2 Tbsp curry powder
• 1 small red pepper, thinly sliced
• 1 small orange pepper, thinly sliced
• 8 asparagus spears, chopped
• 1/2 tsp Kosher salt
• 15 ounce can no-salt-added diced tomatoes
• 8 ounces store-bought seitan
• 2 cups baby spinach
• 1/3 cup light coconut milk

Preparation

1. Heat oil in a skillet over medium heat. Add white parts of scallions and garlic. Saute for 3-5 minutes until soft, stirring frequently.
2. Reduce heat to low and add the ginger and curry powder. Cook for one minute until fragrant.
3. Add red pepper, orange pepper, asparagus and salt. Saute for 5-7 minutes on medium heat, until soft.
4. Add the diced tomatoes and seitan, and let all of the ingredients simmer, until the seitan is heated through, about 10 minutes.
5. Stir in spinach. Once spinach has wilted, remove the skillet from heat.
6. Stir in the coconut milk, and garnish with the green scallion tops.
7. Serve over brown rice or another whole grain for a complete meal.