Dinner · Indian · 15 min
Keralan-Inspired Seitan and Leek Curry with Steamed Rice Noodles
- Calories
- 407
- Protein
- 20g
- Carbs
- 64g
- Fat
- 4g
Ingredients
- 40 g rice noodles
- 82.5 g seitan
- 1 tbsp avocado oil
- 150 g leek
- 100 g carrots
- 25.3 g tamarind paste
- 1 clove garlic
- 0.25 tsp ground turmeric
- 0.25 tsp salt
- 10 g chia seeds
Method
- 01Place the dry rice noodles in a bowl and cover with boiling water. Soak for 8 to 10 minutes until tender but firm, then drain well and set aside.
- 02Heat the avocado oil in a heavy-bottomed pan or skillet over medium heat. Add the sliced leeks and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
- 03Add the diced seitan, diced carrots, ground turmeric, and salt. Cook for about 5 minutes, stirring occasionally, until the seitan is lightly browned.
- 04Stir in the tamarind paste and 3 tablespoons of water to create a glossy sauce that coats the seitan and vegetables. Simmer for 5 minutes until the carrots are tender-crisp.
- 05Transfer the warm rice noodles to a serving bowl, spoon the seitan and leek curry over the top, and garnish with the chia seeds before serving.
Cook it with the whole plan around it
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