Thai Seitan, Sweet Potato and Spinach Curry
1 package Seitan
1 large sweet po, cut into 1′ pieces
3-4 cups of spinach (I like the baby variety…because everything is better in baby form)
1 can of coconut milk (We used light, but I like full fat because I am glutenous)
1.5 T Thai Green Curry Paste (Which I had never cooked with before!)
2 cloves garlic, minced
½ yellow onion, diced
¼ cup lime juice
2 T Sriracha (sigh sigh sigh I LOVE SRIRACHA)
2 serrano peppers, minced
2 T apple cider vinegar
Vegetable oil for wok
Place sweet potatoes in boiling water to speed cooking time, because I am impatient and hungry. While they are boiling (about 3-4 minutes), heat oil in wok, and saute onion and garlic on medium-high heat until the onion becomes translucent (Also about 3-4 minutes…how convenient).
Remove sweet potatoes from boiling water and add them to wok. Add Thai green chili paste, coconut milk, vinegar, and serrano pepper. Stir and bring to a boil.
Add seitan, cover, reduce heat and simmer for about 15 minutes. Check to make sure the potato is cooked thoroughly, then add lime juice and Sriracha. Stir. Add spinach and allow to wilt, 1-2 minutes.