Quick and Easy Curry with Seitan (or without, if you wish)
I made this curry after my first attempt at making seitan. Super quick and easy to throw together, and if you prefer not to use the seitan you can certainly leave it out, or sub in shrimp, chicken, etc.
1 seitan “sausage”, cut into small strips (see the recipe I posted, or use commercially available seitan)
2 tbsp. canola oil
1 onion, chopped
2 garlic, minced
1 green pepper, chopped
1 carrot, peeled and cut on the diagonal
2-3 tbsp. of your favourite curry powder
1/3 cup seitan broth (or veggie broth)
a few grinds fresh ground pepper
sea salt to taste (you may not need salt if you have used the seitan broth, as it has the soy sauce in it)
1 can coconut milk
2 tomatoes, chopped
1/2 cup unsweetened flaked coconut
Heat oil over medium-high heat in large frying pan and sauté seitan until it browns up, this takes a couple of minutes. Add onion, garlic, green pepper, and carrot, and sauté until onion starts to soften. Add broth and bring to boil. Stir in the coconut milk and tomatoes. Add the unsweetened flaked coconut.
This mixture will thicken after simmering 10-15 minutes. If it gets too thick, add a bit of broth or water.
Serve over basmati rice. Makes 2-3 helpings.