For 4 people
For 4 people
Peel the zucchini, carrots, potatoes and turnips, then cut them into small quarters. In a saucepan, cook them one by one in boiling water, including peas
Then immerse them in ice water to stop cooking immediately, then reserve them
Cook the quinoa in the Pilaf way: in a pan, brown the onion finely cut into olive oil, then pour the quinoa. Deglaze with white wine, then pour a little vegetable broth to wet the mixture, 3 times the quantity of quinoa. Let boil, then simmer covered over low heat
When the quinoa is cooked, pour the tapered almonds previously grilled then mix well and set aside
In a saucepan, add the vegetables, then the coconut cream, covering at the height of the vegetables. Add the curry, then salt
Mix everything and bring to a boil; Then lower the heat and simmer between 5 and 10 minutes
Cut the seitan steak into small dice, and brown them in a little olive oil in a pan
To serve, take 4 bowls, divide the vegetable curry into each of them. Pour the quinoa with Seitan's dice, then coat with coconut cream.
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