Curried Seitan with Potatoes and Onions
1 min readThis homey dish is nice served with pita bread to sop up the delicious sauce.
MAKES 4 TO 6 SERVINGS
2 tablespoons peanut oil
1 pound seitan, drained, patted dry with paper towels, and cut into bite-size pieces
2 medium onions (about 6 ounces each), sliced into thin half-moons
4 large cloves garlic, finely chopped
4 medium boiling potatoes (about 4 ounces each), peeled and cut into 1-inch cubes
1 cup water or low-sodium vegetable broth, plus additional, as needed
2 tablespoons reduced-sodium soy sauce
1 tablespoon mild curry powder
1 tablespoon sugar
1 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon cornstarch mixed with 1 tablespoon water
In a wok or large nonstick skillet with a lid, heat 1 tablespoon oil over medium-high heat. Add the seitan and cook, stirring often, until lightly browned, 4 to 5 minutes. Remove seitan from skillet and transfer to a holding plate. Add remaining 1 tablespoon of oil and onions to the skillet; cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Return the seitan to the skillet and add the potatoes, water, soy sauce, curry powder, sugar, salt, and pepper; bring to a boil, stirring. Reduce heat to medium, cover, and simmer 20 minutes, stirring occasionally, or until potatoes are tender, adding water as needed. Reduce the heat to medium-low and stir in cornstarch mixture; cook, stirring often, until thickened, 1 to 2 minutes. Serve at once.
{PER SERVING} Calories 419 • Protein 25g • Total Fat 16g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 50g • Dietary Fiber 4g • Sodium 849mg
