dinner

Indian-Spiced Seitan and Spinach Curry (Palak Seitan)

Name: Indian-Spiced Seitan and Spinach Curry (Palak Seitan)
Ingredients: 162.6 g TRADITIONAL SEITAN IN CHUNKS; 62.0 g Rice, brown, long-grain, raw; 50 g Spinach, raw; 75.8 g Onions, raw, diced; 11.5 g Oil, olive, salad or cooking; 2 g Garlic, raw, minced

Nutrition

628

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

TRADITIONAL SEITAN IN CHUNKS162.6 g

Rice, brown, long-grain, raw62.0 g

Spinach, raw50 g

Onions, raw, diced75.8 g

Oil, olive, salad or cooking11.5 g

Garlic, raw, minced2 g

Instructions

Rinse the brown rice thoroughly and bring to a boil in 1.5 cups of water. Reduce heat to low, cover, and simmer for 40 minutes until tender. Let rest off the heat.

In a heavy-bottomed pan, heat the olive oil over medium-high heat. Add the diced onions and cook until translucent and just beginning to turn golden, about 6 minutes.

Add the minced garlic and cook for another minute until fragrant. Toss in the seitan chunks and brown them slightly in the aromatic base for 3-4 minutes.

Add the raw spinach in handfuls, allowing it to wilt down into the mixture. As it releases its liquid, fold it into the seitan and onions, simmering for 5 minutes until the sauce coats everything evenly.

Taste and season with a pinch of sea salt and extra cracked black pepper.

To plate, spoon a portion of the nutty brown rice into a wide bowl and top with the vibrant green seitan and spinach mixture. Serve immediately while piping hot.