2 T. vegetable oil

1 large red bell pepper, chopped

6 ounces portobella caps, chopped

8 ounces seitan, chopped

2 T. vegan red curry paste

1 heaping C. peeled and diced russet potatoes

4 ounces green beans

3 C. unsweetened coconut milk

3 C. vegetable broth

1 T. tamari

Salt and pepper, to taste

Heaping 1/4 C. fresh basil, chopped

Sriracha sauce, optional condiment

 

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.