Curry in a Hurry

Got a hankering for a restaurant quality curry in the middle of the week? You don't need take out menus, Thai culinary school or even hours and hours of simmering for this deliciously flavorful spicy dish you can whip up in no time. (This is based on an Eating Well Magazine recipe that was not vegan, you can make a non-vegan version with chicken if you like.)

You Need:
2 teaspoons canola oil
1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium onion, halved and sliced
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1-1/2 teaspoons red curry paste
1 8 oz package of Seitan, cut into small bite sized pieces
1 cup vegetable stock
1 cup "lite" coconut milk
1 tablespoon soy sauce
2 teaspoons brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach
2 tablespoons basil, chopped
1 tablespoon lime juice

Heat oil in a large work or nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until slightly softened, about 4 minutes. Stir in garlic, ginger and curry paste. Add seitan and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, soy sauce and brown sugar and bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the cauliflower is tender, about 10 minutes. Stir in spinach, basil and lime juice; cook just until spinach and basil has wilted. Serve immediately over rice.