dinner

Keralan-Inspired Seitan and Leek Curry with Steamed Rice Noodles

Name: Keralan-Inspired Seitan and Leek Curry with Steamed Rice Noodles
Ingredients: 82.5 g Simply seitan (Love Seitan); 40 g TRADITIONAL PHO RICE NOODLES; 150 g Leeks, raw; 100 g Carrots, raw; 15 g Oil, avocado; 25.3 g Tamarind paste; 10 g Seeds, chia seeds, dried

Nutrition

730

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Simply seitan (Love Seitan)82.5 g

TRADITIONAL PHO RICE NOODLES40 g

Leeks, raw150 g

Carrots, raw100 g

Oil, avocado15 g

Tamarind paste25.3 g

Seeds, chia seeds, dried10 g

Instructions

Prepare the rice noodles by soaking them in boiling water for 8-10 minutes until tender but firm; drain well and set aside.

In a heavy-bottomed pot, heat the avocado oil over medium heat. Add the cleaned and sliced leeks, sautéing until they soften and turn translucent.

Add the diced seitan and carrots. Sear until the seitan develops a light, golden-brown crust, about 5 minutes.

Stir in the tamarind paste and a splash of water to create a glossy, tart base that coats the ingredients. Simmer for 5 minutes until the carrots are tender-crisp.

Divide the softened rice noodles into bowls. Spoon the seitan, leek, and carrot mixture over the noodles.

Finish the dish by sprinkling the chia seeds over the top for a satisfying crunch and added nutritional density. Serve immediately while warm.