Reprinted with permission from The Daily Vegan Planner.
- 1 tablespoon oil
- 1 tablespoon Chinese Five-spice powder
- ½ teaspoon fresh ginger, grated
- ½ teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 ½ cups coconut milk
- 1 cup vegetable broth
- 2 potatoes, chopped
- 1 ½ cups seitan, chopped small
- 1 tablespoon peanut butter
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 1/3 cup peanuts or cashews (optional)
Reduce heat to medium low and add coconut milk and vegetable broth, stirring to combine. Add potatoes, seitan, cinnamon, cloves and salt, cover, and cook for 15-20 minutes, stirring occasionally.
Uncover, add peanut butter, cinnamon, salt, sugar and peanuts or cashews, and heat for one more minute. Serve over rice (or another cooked whole grain, if you prefer). If you prefer a thicker vegetarian Massaman curry, dissolve 1 tablespoon cornstarch in 3 tbsp water and add to curry, simmering for 2-3 minutes, until thick.
Makes six servings.
Nutritional information, per serving:
Calories 305; Fat 20 g
Protein 11 g
Sodium 391 mg
Fiber 1.8 g
Carbohydrate 25 g
Sugar 1.6 g, Zinc 1.1 mg, Calcium 56 mg, Iron 2.8 mg
Vitamin D 0 mg, Vitamin B12 0 mg