Seitan & Zucchini Curry & Sandra's spices - with red Quinoa (by bulle and in english! Vegan)
Okay, here goes, i've been writing my recipes in french since the beggining, time for a little change!
This is one of my last creations.
Having just received from my friend who travelled fffaaaaarrr away, an awesome "oldtime" curry and a funky little pack of graines à roussir (browned grains would be the translation http://www.epices-et-piment.com/epices/graines-a-roussir/graines-a-roussir.php) spices (totaly leagal and if you dont have any you'll just have to do without!)
Logistics:
a pack of seitan, but you can go with tofu too.
a zucchini
garlic
cilantro
a small chili peper
salt and peper (the real stuff, ground !)
olive oil
Sandra's spices ~ Curry à l'ancienne & les graines à roussir
Coco milk, i think 250 millilitres can do the job (what, you're not in metric?!!)
Red quinoa
In a large pan or wok, heat the olive oil and toss in the chopped garlic (the quantity you can decide on depending if you have compagny or not)
Add the Zucchini that you've previously cut in 1 centimeter pieces , then add the seitan,
Cook for a few minutes, then add the wonderfull spices you probably dont have (really sorry), the salt and peper (per taste) and the wee chili, then stir-fry again for a few minutes and add the coco milk, add a few cilantro leaves and turn down the heat. Cook until the quinoa is ready... but, it goes wihout saying, that during the above preparation you will have boiled your water and cooked the quinoa.
And if you've followed my precise instructions, it should resemble something close to this:
Bon appétit!
This is one of my last creations.
Having just received from my friend who travelled fffaaaaarrr away, an awesome "oldtime" curry and a funky little pack of graines à roussir (browned grains would be the translation http://www.epices-et-piment.com/epices/graines-a-roussir/graines-a-roussir.php) spices (totaly leagal and if you dont have any you'll just have to do without!)
Logistics:
a pack of seitan, but you can go with tofu too.
a zucchini
garlic
cilantro
a small chili peper
salt and peper (the real stuff, ground !)
olive oil
Sandra's spices ~ Curry à l'ancienne & les graines à roussir
Coco milk, i think 250 millilitres can do the job (what, you're not in metric?!!)
Red quinoa
In a large pan or wok, heat the olive oil and toss in the chopped garlic (the quantity you can decide on depending if you have compagny or not)
Add the Zucchini that you've previously cut in 1 centimeter pieces , then add the seitan,
Cook for a few minutes, then add the wonderfull spices you probably dont have (really sorry), the salt and peper (per taste) and the wee chili, then stir-fry again for a few minutes and add the coco milk, add a few cilantro leaves and turn down the heat. Cook until the quinoa is ready... but, it goes wihout saying, that during the above preparation you will have boiled your water and cooked the quinoa.
And if you've followed my precise instructions, it should resemble something close to this:
Bon appétit!
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