Slow simmered coconut and ginger broth with seitan, carrots, zucchini, green split peas and a homemade curry blend.
Split Pea Seitan Curry
serves 3
2 tbl extra virgin olive oil
8 oz seitan
1/2 tsp dried ginger
salt and pepper
2 cups water
1-15oz can coconut milk
1/2 cup dried split peas
1 zucchini, 1/2" slices
1 carrot, 1/4" slices
1/2" piece ginger, minced
3 garlic cloves, minced
2 tbl ground coriander
1 tbl cumin
1/2 tsp cayenne
1/4 tsp turmeric
3 tbl chopped, fresh cilantro
chili oil, for drizzling (optional)
Season the seitan with ginger, salt and pepper. Saute in olive oil until golden brown and slightly crispy.
Transfer to a crock pot with the remaining ingredients except cilantro.
Cook on high for 2 1/2 hours. Garnish with fresh cilantro and drizzle with chili oil.
