Curry Seitan Pineapple Bowl (Print Version)
# Ingredients:
→ Pineapple Rice
01 -
1/2 teaspoon salt
02 -
1 tablespoon curry powder
03 -
1 cup water
04 -
1 cup basmati rice
05 -
20 oz can of crushed pineapple or tidbits in juice
06 -
1/2 teaspoon red pepper flakes (optional)
→ Curry Seitan
07 -
2 tablespoons curry powder
08 -
3 tablespoons vegetable oil (split)
09 -
16 oz pack seitan
10 -
1 teaspoon brown sugar
11 -
1/2 teaspoon red pepper flakes (optional)
12 -
2 tablespoons soy sauce
# Instructions:
01 -
Stir rice, pineapple (including the juice), water, curry powder, salt, and red pepper flakes in a medium pot. Cover it up and cook on medium heat for about 20-25 minutes or until the rice softens.
02 -
Place a medium pan on medium heat. Add 2 tablespoons of oil, curry powder, and red pepper flakes. Stir and cook for 4 minutes until it smells amazing. Take the pan off the heat and mix in the soy sauce and brown sugar.
03 -
Put the pan back on the stove, add the leftover oil, and heat it up. Toss in the seitan and cook for 4-5 minutes until warmed through.
04 -
Pour the curry mix over the cooked seitan and stir so everything’s coated. Serve it with the pineapple rice.
# Notes:
01 -
Leave out the red pepper flakes if you want it less spicy.
02 -
Use canned pineapple juice to get the liquid amount just right.
03 -
Seitan is made from wheat, so it’s not gluten-free.