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2 Tablespoons vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 Tablespoons vegan red curry paste
1 heaping cup peeled and diced russet potatoes
4 ounces green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment
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1st Keep
 Elyn7071
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