Coconut Curry Seitan over Green Jasmine Rice

This flavorful and fun to make recipe was modified from "Hot Damn & Hell Yeah" (my absolute favorite cookbook at the moment by the way...) Most of these ingredients are super convenient and something you may already have on hand (it's nice to have an herb garden for the bounty of fresh herbs needed though) but when all this stuff gets mixed together- BAM! This one is so good that long after I finished eating dinner I just couldn't get it off my mind..

Ingredients:

1 cup of uncooked jasmine rice (or any kind of rice, I used organic brown rice)
1 ¾ cup of water
1 teaspoon of salt
¼ cup of shredded coconut
1 cup of fresh parsley, cilantro, or coriander (or a combo of all 3 which I did)
1 can of coconut milk
4 teaspoons of fresh ginger, minced
1 tablespoon of lime juice
¼ teaspoon of black pepper
2 cloves of garlic, minced
2 tablespoons of coconut oil
2 cups of seitan (or tofu or tempeh)
½ cup of green onions, sliced thinly
2 teaspoons of curry powder
1 teaspoon of cumin
¼ teaspoon of red pepper flakes
1 can of chopped tomatoes + the juice
2 teaspoons of chopped peanuts for garnish (optional)


Directions:

Boil rice in water with salt in a medium saucepan covered for about 20 minutes or until tender.

Puree the fresh herbs with ½ cup of coconut milk, 1 teaspoon of ginger, all the lime juice, all the pepper and half the garlic in a food processor or blender until smooth. Mix this sauce and the coconut shreds into the rice once fully cooked and set aside.

Heat coconut oil in skillet and cook up your protein (seitan, tofu or tempeh) until browned. Add onions, spices, and remaining ginger and garlic. Stir fry for a minute or so and then stir in remaining coconut milk, tomatoes, and allow to simmer for flavors to cook all the way through. Add more salt and pepper to taste.

Serve over the rice and top with peanuts if you'd like.