Curry Pineapple Rice Bowl (Print Version)
# Ingredients:
→ Pineapple Rice
01 -
1 cup basmati rice
02 -
20 oz can of pineapple chunks or crushed pineapple in its juice
03 -
1 cup water
04 -
1 tablespoon curry powder
05 -
1/2 teaspoon table salt
06 -
1/2 teaspoon crushed red pepper (optional)
→ Curry Seitan
07 -
16 oz seitan (wheat-based protein)
08 -
3 tablespoons cooking oil (split into portions)
09 -
2 tablespoons curry powder
10 -
1/2 teaspoon red chili flakes (optional)
11 -
1 teaspoon brown sugar
12 -
2 tablespoons soy sauce
# Instructions:
01 -
Put the rice, pineapple along with the juice, water, curry powder, salt, and red chili flakes into a medium pot. Cover the pot and simmer over medium heat for about 20-25 minutes, or until the rice is soft.
02 -
Grab a medium pan and place it over medium heat. Pour in 2 tablespoons of oil, followed by curry powder and red chili flakes. Stir it around for 4 minutes until fragrant. Take the pan off the heat and add soy sauce and brown sugar.
03 -
Put the pan back on the burner and drizzle in the last bit of oil. Drop in the seitan and cook for 4-5 minutes until heated all the way through.
04 -
Pour the curry sauce over the seitan and give it a good stir so it's evenly coated. Spoon it up with the pineapple rice and enjoy!
# Notes:
01 -
Dial the spice up or down by leaving out the red chili flakes.
02 -
To ensure your rice cooks properly, use the liquid from the canned pineapple.
03 -
Since seitan is made from wheat, it’s not safe for gluten-free diets.