Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken.

Ingredients

Serves: 4-6 Time: 45 minutes

Cauliflower & Seitan Curry

• 2 cups chopped seitan
• 1/2 yellow onion, diced
• 2 medium carrots, diced
• 1 cup cauliflower, chopped
• 1 (14 oz) can lite coconut milk*
• 2 Tbs tomato paste
• 8 oz. cherry tomatoes
• 1 can chickpeas, drained & rinsed
• 2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp red chili flakes (optional)
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1-2 Tbs olive oil
• Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables
2. In a medium pot, set heat to medium-high. Once hot, add the olive oil.
3. Begin searing the seitan, cooking for 5 minutes on each side until lightly crisp. Remove from the pot once cooked, deglaze with a dash of white vinegar.
4. Next, add another splash of olive oil and the onion in the same pot and cook for 3-5 minutes before adding the carrots.
5. Next, add the cauliflower and cook it for 5 more minutes.
6. Add the seasonings and tomato paste. Cook for 3 more minutes.
7. Next, add the tomatoes and chickpeas. Continue stirring together until all the vegetables are lightly tender.
8. Add coconut milk and cooked seitan.
9. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
10. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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