⅓cupraw cashews - I used about ⅔ cup because we love the added crunch.
6ouncesbroccoli, cut into bite-size florets
⅔cupfrozen green peas, optional
1Tablespooncorn starch dissolved in 3 tablespoons water, optional - Use this if you like a thicker sauce.
For serving:
cooked rice - Delicious with jasmine rice.
fresh cilantro, optional
lime wedges, optional
Instructions
In a large skillet or stockpot (one with a lid), heat five-spice powder, ginger, turmeric, and cayenne in olive oil for just 1 minute, stirring constantly until fragrant.
Reduce heat to medium-low and add coconut milk and vegetable broth, stirring to combine. Add potatoes, seitan, cinnamon, cloves, and salt. Cover, and cook for 15 to 20 minutes, stirring occasionally.
Uncover, add peanut butter, sugar, cashews, broccoli, and peas, and cook 2 to 3 minutes.
If you prefer a thicker curry, add the corn starch slurry, and simmer 2 to 3 minutes until thick.
Serve over rice, and garnish with fresh cilantro and lime wedges, if desired.
Notes
Store leftover curry in the refrigerator for up to 5 days.Nutrition facts are estimates and reflect the slight changes I made to recipe from the version in the book, including the use of full-fat coconut milk and addition of broccoli and peas.Disclosure: I received a complimentary copy of Going Vegan: Your Daily Planner before deciding to write this review. The thoughts & opinions are 100% my own.