Y2 – Day 155 – Seitan Veggie Curry

Another recipe I played with this long weekend, adapted and inspired by Vegan with a Vengeance by Isa Moskowitz.

Indian Spiced Seitan Dish

Coconut oil spray

2 tsps. Mustard seeds

2 tsps. Coriander seeds

8 oz. chopped onion

8 – 10 oz. seitan

3-5 garlic cloves, minced

1 Tbs. fresh ginger, grated

½ cup veggie broth

1 cup cooked brown rice

1 Tbs. curry spice

1 tsp. cinnamon

1 tsp. salt

1 tsp. ground cumin

1/8 tsp. ground cloves

2 cardamom pods

1 lb. fresh tomatoes, chopped

1 cup light coconut milk

8 cups baby kale or spinach

½ lb. steamed sweet potatoes

1 can (15 oz) chickpeas, drained

2 green onions, chopped

¼ cup cilantro, coarsely chopped

½ cup veggie broth

1-2 serrano peppers, chopped (optional)

1 Tbs. fresh lemon juice

Heat up a large pot over medium heat and spray with oil.  Add the seeds, cover and let them pop for about 45 seconds or so.

Stir in the onion and cook covered for @ 3 minutes.  Add the seitan and cook covered for another 3 minutes.

Add the garlic and ginger, stir and cook uncovered for 1-2 minutes.

Add the next 8 ingredients and stir for about one more minute to combine fully.

Add tomatoes and milk, stir and cook covered for approximately 5 minutes.

Add fresh greens in batches, throwing in more as they wilt.

Add the next 6 ingredients, cover and simmer on lowest heat for 20 minutes.

Right before serving, stir in the lemon juice.  Adjust seasonings to taste. This might be too aromatic or spicy for some and there might be items you want to omit or substitute.  For example, if you don’t have cardamom pods, omit or use a dash of cardamom powder.  If you don’t have fresh tomatoes, use canned.  If you don’t like cilantro, use parsley or omit the fresh herbs all together.  If you don’t have mustard or coriander seeds, just skip it.

I served this atop a bowl of brown rice and lentils.  It is like a stew and very hearty.

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