Nancie McDermott is the queen of Southern food, but she’s also an expert on Thai food. You have to check out her book, Simply Vegetarian Thai Cooking which has tons of vegan recipes. Nancie suggests that we serve this with rice and sliced cucumbers; or serve over pasta for vibrant and beautiful Asian-style curry-noodle soup.
Ingredients
- 1 medium onion, coarsely chopped
- 3 carrots, cut into thick half-moons
- 1 Idaho russet potato, peeled and cut into large chunks
- 1 package (8 ounces, or 225 g) seitan, drained and each chunk cut in half (*or use tofu to make it gluten-free)
- 2 cans (8 ounces, or 225 g each) pineapple chunks, drained
- 2 to 3 tablespoons Thai yellow curry paste (32 to 48 g) (or try Red or Green curry paste)
- 2 cups (470 ml) water (or broth)
- 2 teaspoons (10 ml) agave nectar or maple syrup
- Salt, to taste
Before Serving
- 1 can (14 ounces, or 392 g) unsweetened coconut milk
- 3 scallions, minced/finely chopped
- 1 cup (118 g) frozen edamame beans (or **frozen green peas)
How to Make It
-
The Night Before
- Store the cut-up onion, carrots, potato, seitan, and pineapple chunks in an airtight container in the fridge. In the Morning
- Combine the onion, carrots, potato, seitan, pineapple, curry paste, water, agave, and salt in your slow cooker. Cook on low for 6 to 9 hours. 20 Minutes Before Serving
- Add the coconut milk, scallions, and edamame beans. Stir gently and cook, until edamame beans are tender and curry is hot. Taste and adjust the seasonings.
