Meal Kit
Culinary Collection
Seitan Curry
with basmati rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds, Coconuts), Milk, Eggs, Wheat, Soy
-
Vegetarian
Chef
Maija Barnes
Curious about seitan? This plant-based meat substitute is made from gluten, the main protein from wheat. It's quick-cooking and has a chewy texture and loads of savory, umami flavor. It's also packed with protein, making it a delicious and nutritious plant-based meat substitute.
In Your Box (serves 2)
-
8 oz. Ground Seitan
-
5⅗ fl. oz. Coconut Milk
-
1 Naan Flatbread
- ½ cup Basmati Rice
- 1 Tbsp. Tomato Puree
-
½ oz. Sliced Almonds
- ½ oz. Dried Cranberries
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) Gqnpro3W
-
Calories650
-
Carbohydrates67g
-
Net Carbs62g
-
Fat32g
-
Protein26g
-
Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Prepare the Ingredients
Coarsely chop cranberries.
Coarsely chop almonds.Mince cilantro (no need to stem).Mince garlic. -
2 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 1 cup water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Stir in cranberries, cilantro, and almonds until combined.Remove from burner and set aside.While rice cooks, continue recipe. -
3 Toast the Flatbread
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add flatbread to hot pan and toast until golden-brown, 2-3 minutes per side.
Remove from burner. Transfer flatbread to a plate. Let cool, 3 minutes.Reserve pan; no need to wipe clean.Once cool enough to handle, quarter flatbread. -
4 Make the Curry
Return pan used to toast flatbread to medium heat and add 1 tsp. olive oil. Add garlic and seitan to hot pan and stir occasionally until garlic is fragrant and seitan has browned, 2-3 minutes.
Stir in coconut milk, curry powder, tomato puree, 1/2 cup water, and 1/4 tsp. salt until combined. Bring to a simmer.Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Once simmering, reduce heat to medium-low and stir occasionally until sauce thickens and seitan reaches a minimum internal temperature of 160 degrees, 5-6 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, serving curry with rice and flatbread on the side. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
