Most Amazing Green Thai Curry w/Curry Infused Couscous
1/2 - 3/4 prepared seitan (I made the kind out of VWAV)
1 cup couscous
2 cups vegetable broth
1 can coconut milk
2-3 tablespoons green curry paste (Thai kitchen is vegan)
1 tablespoon curry powder
I used: broccoli, carrots, leeks, garlic, peas, and a can of diced tomatoes
small bunch of fresh basil leaves
Go on and prepare your seitan. This will take about 1.5 hours. If you're feeling curry-licious, add a tablespoon or 2 of curry powder to the wheat gluten before you mix it all up. While it's cooking and cooling, work on everything else.
Bring 2 cups of veggie broth to a boil in a small saucepan. Once it is boiling, take a tablespoon of the broth and put it in a small bowl and mix with a tablespoon of curry powder. Pour this back into the pot, but watch out for crazy overboilage! Take off the heat and stir in your couscous. Cover and set aside for later.
After you chop up all your veggies, heat some olive oil in a large sauté skillet and start to sauté your onion-like veggies (like leeks, garlic, onion) and your harder veggies (carrots). Once the onionesque things start to turn translucent, add in your can of coconut milk and the curry paste. Add the curry paste to taste (I like a lot).
At this point, if your seitan is done, slice it up however you like (we did thin strips) and toss them, as well as any flimsier veggies (broccoli, peas, etc) to the mix, stir it up, and let simmer for about 15-20 minutes, until veggies are tender, but firm. In the last 5 minutes or so, stir in those basil leaves.
Serve over the curried couscous and good luck not eating more than one serving!