1 stalk lemongrass
\n1 T. curry paste
\n2\/3 C. vegetable stock or water
\n3 cloves garlic, minced
\n1 tsp. turmeric
\n1 tsp. coriander
\n1 tsp. cumin
\n1 tsp. cinnamon
\nPinch of cayenne powder
\n1 yellow bell pepper, chopped
\n1 small zucchini, cubed
\n2 C. seitan, chopped
\n1\/3 C. unsweetened soymilk
\n3 T. fresh cilantro, minced<\/p>\n
Discard top of lemongrass stalk. Crush stem with a knife and chop finely. Set aside. Heat a large skillet over medium-high heat. Add curry paste and 6 T. stock. When hot, add garlic, spices and lemongrass. Cook 1 minute. Add pepper; cook 2 minutes, stirring. Add zucchini; cook 1 minute. Add remaining vegetable stock and simmer 5 minutes covered. Add seitan; cook 2 minutes. Stir in soymilk; cover and cook 5 minutes. Remove from heat, stir in cilantro and serve.<\/p>\n
Yield: 4 servings
\nCalories: 148
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 stalk lemongrass 1 T. curry paste 2\/3 C. vegetable stock or water 3 cloves garlic, minced 1 tsp. turmeric 1 tsp. coriander 1 tsp. cumin 1 tsp. cinnamon Pinch of cayenne powder 1 yellow bell pepper, chopped 1 small zucchini, cubed 2 C. seitan, chopped 1\/3 C. unsweetened soymilk 3 T. fresh cilantro, minced Discard top of lemongrass stalk. Crush stem with a knife and chop finely. Set aside. Heat a large skillet over medium-high heat. Add curry paste…<\/p>\n