Yellow Curry with Seitan and Potatoes

Ingredients

Cooking Broth

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8 cups water

¼ cup soy sauce

1 yellow onion, quartered

3 garlic cloves, crushed

2 tablespoons vegetable broth base

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Seitan Cutlets

½ can white beans, drained & rinsed

1 cup cold vegetable stock

2 tablespoons soy sauce

1 ⅓ cups vital wheat gluten (180g)

⅓ cup nutritional yeast (21.5g)

1 tsp MSG

1 tsp garlic powder

½ tsp onion powder

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Curry

2 tsp olive oil

2 yellow onion chopped

6 garlic cloves, minced

2 Tbsp fresh ginger, minced (OR 1 Tbsp ginger, powdered)

2 Tbsp yellow curry paste (OR yellow curry powder)

1 tsp ground cumin

1 tsp MSG

½ tsp red pepper flakes

2 13.5 oz. cans of coconut cream

1 cup water

4 lbs Yukon potatoes, peeled and cubed

4 carrots, peeled and sliced

1 teaspoon salt, more to taste

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Instructions

1. Make the broth -

2. In a large pot, combine the water, soy sauce, onion, garlic, and broth base

3. Whisk to combine, set aside

4. Make the cutlets -

5. Puree the beans in a food processor until smooth

6. Add the stock and soy sauce and process until blended

7. Add the VWG, yeast, MSG, garlic powder, and onion powder, and process until well blended

8. Turn the dough onto a lightly floured (VWG) surface and knead for 5 minutes

9. Cover and set aside to rest for 5 minutes

10. Roll the dough into a rectangle about ½ inch thick. Cut the dough into 8 pieces

11. Add the cutlets to the broth mixture and bring to a simmer over medium-low heat

12. Cover and simmer for 1 hour, turning about halfway through

13. Optional - Allow the cutlets to cool in the broth

14. Make the curry-

15. Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 minutes until they become translucent

16. Add the garlic, ginger, curry powder, cumin, MSG, and red pepper and stir for about 30 seconds

17. Add the coconut cream, water, potatoes, and carrots. Bring to a simmer, then reduce the heat to medium-low cook for 15 minutes, stirring occasionally

18. Add the salt and seitan. Cook for another 10-15 minutes, until the potatoes are soft and the sauce is reduced to your preferred thickness