Seitan Recipe Indian Style with Broccoli
From India
In this seitan recipe I spice up the seitan in Indian garam masala sauce for a delicous vegetarian curry. Then I add crisp broccoli as great taste contrast. Seitan is a protein bomb and adds a tighter texture than tofu to this vegetable curry recipe. This dish can be served with brown rice or white basmati rice.
Serves: 4 / Ready in: 45 minutes / Calories per serving: 203
Great for: heart healthy, low cholesterol, vegan
Ingredients:
- 1 1/2 teaspoons olive oil
- 1 medium onion, peeled and chopped
- 1 fresh green serrano chili, trimmed and chopped
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon whole coriander seeds
- 1 tablespoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1 can light coconut milk
- 1/2 cup water
- 2 tablespoons peanut butter or peanut sauce
- 1 medium carrot, peeled and cut into small chunks
- 8 ounces seitan, chopped into small pieces
- 2 cups of broccoli florets, trimmed and cut into small pieces, including stalks
- 1 cup fresh tomato, cut into small chunks
- 1/4 cup whole salted peanuts
- 1/4 cup fresh cilantro leaves, shredded
- Salt and fresh ground black pepper to taste
Directions:
- Heat the oil in a large saucepan or wok on low heat. Add the onion, chili, and coriander seeds, saute for 2 minutes. Add the garlic and garam masala, saute for 2 minutes. Then add the peanut butter, tomato chunks, seitan, and turmeric powder, and saute for 2 minutes. Add the coconut milk and the water, saute for another 3 minutes.
- Add the broccoli and carrot. Increase heat to medium and bring to a gentle boil for about 3-4 minutes. Reduce the heat once broccoli is tender but still has a bite.
- Add the peanuts to this Indian recipe and let it simmer for another 1 minute. Switch off the heat and add cilantro leaves.
Looking for more seitan recipes? We have you covered with this yummy red curry seitan recipe from Thailand. Or try one of our other light and healthy Indian curries.