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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I adapted this recipe from a chicken recipe in an Indian cookbook. It's very flavorful and just the right amount of spice for my taste- but you can always make it spicier. It's my new favorite way to get protein! Ingredients:
16 ounces seitan |
3 tablespoons tomato paste |
1/4 teaspoon ground fennel |
1 teaspoon minced ginger |
1 1/2 teaspoons coriander |
1 teaspoon minced garlic |
1 teaspoon chili powder |
1 teaspoon curry powder |
1/4 teaspoon ground turmeric |
2 tablespoons lemon juice |
1 teaspoon salt |
1 1/4 cups water |
1 tablespoon vegetable oil |
1 large onion, diced |
2 green chilies, seeded and chopped |
Directions:
1. Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
2. Heat the vegetable oil in a pan and cook the onions until they are softened.
3. Pour the spice mixture into the pan and let simmer.
4. Break the seitan into pieces and add to the pan.
5. Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
6. Remove the pan from the heat, stir in the chopped chiles, and serve.
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