2 cans coconut milk (13.5 oz. each) (I actually used Rice Dream Coconut Drink since I didn’t have time to go to Whole Foods but really wanted curry!)
1 tbsp. palm sugar (or brown sugar)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
Half a package of Upton’s Naturals Ground Seitan
5 broccoli florets
1 cup red bell pepper
In a seasoned wok (I used a big saucepan for the whole recipe, if you have a wok, use that), heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Stir in curry paste.
Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.