Here’s a winter warmer recipe for you! Nicky Clinch, Macrobiotic Nutritionist, Life Counsellor, Chef & Teacher has created this nutritious Pumpkin, Coconut & Seitan Curry to heat you from the inside out!
Seitan is a really delicious vegetarian protein option and yet so many people are scared of it. It is incredibly meaty and can be so satisfying for those who are trying to cut down their meat consumption but still crave that meaty texture.
Seitan is pure wheat gluten. Yup, that’s right, it is pure unadulterated gluten.
But it is the pure, unrefined gluten extracted from wheat and pretty much massaged continuously until you get this amazing, meaty, rich protein.
Gluten gets such a bad name. Over the past 5 years poor old gluten has become the blame for almost everybody’s digestive problems. And yet in my experience, unless you have Coeliac Disease or an Autoimmune Disease, it is very very rarely the gluten that is the problem.
Often the main causes of digestive issues is a diet of refined foods, refined sugars, excess meats and excess intake of antibiotics. Which all weaken the digestive walls.
Plus of course, any held suppressed emotions in the body that cause anxiety & internalised stress, causing the digestive tract to contract.
So in my experience, it is important to try and strengthen the gut again by small amounts of very good quality gluten and regular consumption of wholegrains.
If of course you really aren’t ready to try Seitan in this curry then please feel free to substitute it with some tofu, tempeh, chickpeas or prawns. All would work just as well.
INGREDIENTS (Serves 4)
450g New Potatoes (peeled and halved)
400g Pumpkin (peeled, de-seeded and cut into 2inch chunks)
2 Medium onions (finely chopped)
2 Large Garlic Cloves (finely sliced)
500g Seitan (drained and cut into cubes)
400g Coconut Milk
100ml water or stock plus an extra 3 large ladles
2 Tbsp Coconut Sugar
3 Tsp Curry Powder
2 Tsp Turmeric Powder
1/4 – 1 1/2 Tsp Cayenne Powder (depending on how hot you want it)
2 Tbsp Tamari
3 Cups of Kale Leaves (Stripped from stalks and chopped into bit sized pieces)
1 Tbsp Coconut Oil
2 pinches Fine Sea Salt
Fresh Coriander
Natural Coconut Yoghurt
Method
Heat up coconut oil in a large pan and add your onions with a pinch of sea salt.
Fry your onions on a medium heat until your onions start to turn translucent.
Add your garlic, pumpkin and potatoes with another 2 pinches of sea salt. Mix everything in really well and add your 100mls of stock or water.
Turn the heat down to low/medium and put the lid on and leave to sweat for 10min. Check every now and then to make sure it isn’t catching (burning).
After about 10min the pumpkin and potatoes should have softened a lot. Now add your curry powder, turmeric, cayenne and mix in well and leave to toast for another 1-2min. Then add the coconut milk and the extra 3 ladles of stock.
Add you seitan pieces and leave to simmer on a low heat with the lid on for another 10-15min or until the veg are nice and soft. The pumpkin should almost have melted completely and become part of the sauced the potatoes should be soft but not falling apart.
Then add the coconut sugar, tamari and the kale leaves. Leave to simmer for another few minutes then its ready to serve!
Best served with some brown basmati rice, fresh coriander and coconut yoghurt. Enjoy!
For more information on Nicky, head over to her website nickyclinch.com
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