Seitan Green Bean Curry
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, finely chopped for about 2 cups|
|Garlic||3 Clove (15 gm), minced or pressed|
|Minced chili/1/4 teaspoon cayenne||2 Teaspoon|
|Garam masala||4 Teaspoon|
|Ground cumin||1 Teaspoon|
|Green beans||1 Pound, cut into 1-inch pieces, about 3-3 1/2 cups|
|Green beans||1 Pound, cut into 1-inch pieces for about 3-3 1/2 cups|
|Seitan||1 Pound, finely chopped or coarsely grated (Wheat Gluten)|
|Chopped fresh tomatoes||2 1⁄2 Cup (40 tbs)|
|Coconut milk||2⁄3 Cup (10.67 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Ground black pepper||To Taste|
Prepare the vegetables and have all of the ingredients near at hand before beginning to saute.
Heat the oil in a large skillet or wok and add the onions and garlic.
Saute for 2 to 3 minutes before adding the chile or cayenne, garam masala, and cumin.
Stirring, saute for another 2 or 3 minutes.
Add the green beans, then the seitan, and mix well.
Stir in the tomatoes, coconut milk, and water.
Cover and bring to a simmer.
Cook, covered, for about 10 minutes, until the beans are firm-tender.
Add salt and pepper to taste, and serve topped with toasted cashews for a nice contrast in texture.