Seitan Potato Almond Curry

Post in collaboration with Ecomil. All opinions are, as always, my own.

Hello my loves!

Sorry for my little absence, but exans are currenly killing me, so I don’t have much time to ramble about all things potato as I would like.

Which is 24/7, obviously. Potatoes are life, hey!


ANYWAY! I was able to take the littlest of breaks to sit in front of my laptop, close all the Excel & Word docs and write up this fabulous recipe for you peeps to enjoy.

It involves all of my favourites: potatoes? check! seitan? checkity check!! creamy sauce? you bet! all the spices? yassssssssssss.

It’s healthy, delicious to boot and also the easiest thing to make. Seriously, it couldn’t be any easier to make I’m telling you. I’ve actually whipped this up while revising for an upcoming test.

Did the curry turn out fine? Very. Will the exam go alright?

WE SHALL SEE.

*cries herself to seel in a dark corner, buried under the weight of 4327874 assignments and a huge pile of mugs with coffee stains that she should totally have washed a while ago*

Can we, like, replace all the exams with bowls of curry, blankets and Netflix session? Now, that’s a petition I would gladly sign AND harass all my Facebook friends into signing as well.

I don’t know mate: curry is just the best. Creamy, conforting and jam-packed with veggies so you can feel good about yourself even though you haven’t put a foot in the gym ever since exam season started. However, it’s not only vegetables that make this a nutrition powerhouse.

We’ve also got some plant protein in the form of quinoa and seitan and a lovely spiced almond sauce replacing the traditional heavy cream, which is the perfect thing to cut down on saturated fats and add even more flavour.

The cream I went for is the new Ecomil India almond cream. It’s such a perfect way to add some extra taste to your dishes without having to look for 34278 different spices. As always, it’s free of nasties and made from organic, wholesome stuff, so if you’re looking to add some extra something to your cooking: let it be it. You won’t regret it!

Now, let me go back to my huge pile of homework. For those of you who all free from exams: enjoy this bowl while you chill in the sofa with a good movie tonight! And for those of you poor souls struggling with exams: enjoy a bowl while you finish your revision (and try not to spill any curry sauce in those papers heh)

Hope you pals enjoy this!

Seitan Potato Almond Curry

Ingredients

  • 150 grams seitan
  • 200 grams potatoes
  • 200 grams broccoli
  • 200 grams eggplant
  • 1 medium carrot
  • 1 medium onion
  • 2 garlic cloves
  • 200 mililitres Ecomil India cream
  • 1/4 tsp. smoked paprika
  • 2 tsp. coconut sugar
  • 2 tbsp. coconut oil
  • salt to taste
  • To serve: fresh cilantro, quinoa, etc...

Instructions

  1. Start by boiling potatoes and broccoli so they're ready while you prepare the rest of ingredients.
  2. In a saucepan, heat some oil and add, when it's hot, chopped onion and minced garlic.
  3. Sautee on low-medium for 3 minutes.
  4. Add in chopped carrot and eggplant and sautee for 10-12 minutes or until done.
  5. Now, add in seitan, broccoli and potatoes, all cut into chunks, and sautee for 8-10 extra minutes.
  6. Pour the sauce on top and sprinkle with the spices and sugar.
  7. Let mixture simmer for 5-7 minutes and serve with quinoa and fresh cilantro. Enjoy!
https://earthlytaste.com/2017/10/seitan-potato-almond-curry.html

Have a lovely week!

1 Comment

  • Reply superfitbabe October 25, 2017 at 12:21 am

    I feel you. I think I’ve been shot by the same exam. TWICE. And you also have those asshole quizzes that decide to remain dormant in a booby trap and explode right in front of you when you accidentally step on a leaf. :/ But anyways, this seitan potato almond curry looks divine! I don’t think I’ve ever made a curry with cream, and I feel as if I should because it would work even better than regular nondairy milk!

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