A delicious medium spiced vegan version of this traditional curry with seitan
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Meals
Cuisine: Indian, Vegan
Keyword: seitan, low fat, spicy
Servings: 4people
Author: B
Equipment
Large Cooking Pot
Mini Food Processor (or attachment for stick blender)
Ingredients
Curry Paste
1/2smallonionroughly chopped
2clovesgarlic
2tspground coriander
2tspground cumin
1mild chill pepperseeds removed
1tspmedium chilli powder
2tbsptomato puree
1tbspoil(substitute for water for a fat free version)
1/2tspsalt
1inch piecefresh ginger root
2tbspwater
Curry
1tbspoilunflavoured such as vegetable or sunflower
1/4pintvegan stockwe use Marigold Vegan Bouillon
1/2smallonionsliced
1tspcumin seeds
4cardamom pods
2tinschopped tomatoes
2bay leaves
1redbell peppersliced
1mediummild red chillide-seeded
4portionsSuper Happy Win Food's Easy Seitan Chickenor you can use soya or Quorn pieces, baked tofu, chickpeas or mixed vegetables
Instructions
Make The Paste
Put all the curry paste ingredients into a small food processor and pulse until smooth. Set aside.
Make The curry
Heat the oil in a large saucepan, add the onion and peppers and gently fry for 2-3 minutes until they begin to soften.
Add the curry paste, cumin seeds, bay leaf and cardamom seeds, stir to coat everything in the paste and then cook gently for another 2-3 mins until the paste becomes really fragrant. Stir frequently so the paste doesn't burn.
Add the chopped tomatoes and the stock. Bring to the boil then reduce the heat and simmer with a lid on for 20-25 mins, until the veg is soft, stirring occasionally. Remove the bay leaves.
Stir in the easy chicken seitan chunks and cook for 2 mins more to warm it through.
Serve over pilau rice with warm naan and cucumber raita.
Notes
The recipe freezes well and will keep in the fridge for up to three days. It tastes even better the next day!