Prep 5 mins
Cook 15 mins
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!
- 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
- Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
- Heat the vegetable oil in a pan and cook the onions until they are softened.
- Pour the spice mixture into the pan and let simmer.
- Break the seitan into pieces and add to the pan.
- Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
- Remove the pan from the heat, stir in the chopped chiles, and serve.
This was delicious! I have made it a couple times now, and the second time around I used Quorn brand fake chicken instead, because I don't like the taste of seitan. It turned out great! I also added some fresh cilantro, and squeezed a little lime over the top when served. Yum!
Yum, this is great. I kept mostly to the recipe except that I used red chile flakes instead of the green chiles. Loved the spice mixture and how quicjk and easy it was to make. Thanks for posting!
This was very good! Served with quinoa. I made it with homemade seitan, and omitted the chili because of the kids. The flavor was very bright, all our tongues were numb after eating it... weird. But we all enjoyed it. Next time I will cut back on the ginger and the lemon juice. Thanks for sharing!