Quick and Spicy Curry

Being in college there are many days when I come to an almost empty fridge. And in many of these cases I don't have much time to cook and eat as well. But because I am a vegan and like to eat healthy it makes it a little bit harder to pick up a quick meal. This recipe was created during one of those days, coming home tired, not many choices in the fridge and hungry.


I love spice. I love curry, this is what came from those two loves, and the scraps I found in my refrigerator. 


What you need:
-1 small yam cubed

-1/4 red onion, finely chopped

-1/2 jalepeno, seeded and finely chopped

-1/2 bell pepper chopped

-1/2cup frozen mixed veggies (mine included corn, peas, carrots, and green beans)

-1/4cup chopped seitan (try my homemade seitan recipe)
-8oz. cremini mushrooms, stems removed quartered
-1cup vegetable broth
-1/4cup light coconut milk
-2tsp curry powder
-1tsp powdered ginger
-1/2 teaspoon cumin
-small handful raisins (optional)

1. Place cubed yam in a small bowl and toss with water. Cover with paper towel and microwave until soft, roughly 3 mins
2. Heat a deep skillet with olive oil and saute red onion and jalepeno until soft and fragrant.
3. Add bell peppers and frozen vegetable and saute for 3mins until peppers are soft.
4. Add mushrooms and seitan, saute for 1 min on high.
5. Add yams and remaining ingredients except for the raisins.
6. Cover and cook on medium heat for five mins.
7. Uncover, add raisins (if using) and allow curry to reduce by half.
8. Serve over brown rice, quinoa, or alone.

*If you like your curry less creamy reduce amount of coconut milk.