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.