Green Curry Made from Seitan and Mini Aubergines
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g wheat protein (seitan)
- 300 g auberine (s) (mini auberines, alternatively 1 lare one)
- 1 chilli pepper (s) (Habanero, alternatively 2-3 Thai chillies)
- 400 ml coconut milk (can)
- 1 lime (s) leaf
- 1 tablespoon curry paste, green
- 0.5 ½ bunch coriander greens with roots, fresh (Asiashop)
- 1 onion (s)
- 3 cloves garlic
- 3 tablespoon oil (sesame or peanut oil)
- salt
Print Recipe
Pin Recipe Instructions
- Wash and slice the mini aubergines. Cut the seitan into strips. Peel and finely chop the onion. Peel and finely chop the garlic. Core and cut the chilli pepper. Wash the coriander leaves and finely chop them together with the roots.
- Heat 2 tablespoons of oil in a wok or a large pan and toast the aubergines a little brown. Remove from the pan and heat 1 tablespoon of oil again. Fry the finely chopped onion, add seitan and fry well. Then add the garlic, habanero and curry paste and briefly toast again. Pour in the coconut milk, add the lime leaf and the cut coriander root. Salt and simmer for approx. 10 minutes. Season again to taste, then stir in the coriander greens. Serve hot.
- Serve with rice.
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