Thai Green Curry Seitan with Coconut Jasmine Rice

Ingredients

• 150 g seitan, cubed or sliced
• 3/4 cup coconut milk, full-fat, canned, divided
• 2 tbsp thai green curry paste, vegan certified
• 1/2 cup jasmine rice, uncooked
• 150 g baby eggplant, quartered
• 80 g snap peas, halved
• 1/4 cup fresh thai basil, or regular basil
• 3/4 cup vegetable broth, low-sodium
• 3/4 cup water, for rice
• 1 tbsp lime juice, fresh
• 1 tsp coconut oil, for cooking
• 2 cloves garlic, minced
• 1/2 inch ginger, minced
• 1/4 tsp sea salt, to taste
• 1/2 tbsp white sesame seeds, for garnish

Instructions

1. 1

   In a small saucepan, combine jasmine rice, 1/4 cup coconut milk, 3/4 cup water, and a pinch of salt. Bring to boil, reduce heat to low, cover and simmer for 18 minutes. Remove from heat and let stand 5 minutes.

2. 2

   Meanwhile, heat coconut oil in a large skillet over medium-high heat. Sauté garlic and ginger for 30 seconds until fragrant.