Butter Seitan Curry | Dinner
Butter chicken is a classic staple with a flavour profile from Punjabi cuisine. A variation of the original recipe can be found in most Indian restaurants worldwide. Seitan is great in this recipe. It tastes best when the seitan has had some time to sit in the sauce. Use thinly sliced seitan or a plant-protein ingredient such as Beyond Meat strips. The sauce also works beautifully with cooked beans, cooked lentils, tofu, or tempeh. Serve with flatbread or rice or
make tacos with fresh salsa. Use pumpkin seeds to make it nut-free. Use a glutenfree protein to make it glutenfree.
1 teaspoon safflower or other neutral oil
8 ounces seitan, thinly sliced (2 cups)
1/4 teaspoon salt
1/2 teaspoon Garam Masala (here)
2 teaspoons safflower or other neutral oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 bay leaf
8 cloves garlic, coarsely chopped
1 cup chopped red onion
1 (1-inch) knob of ginger, chopped
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne
1 teaspoon Garam Masala (here)
1 1/2 cup chopped tomato, fresh or canned
1/4 cup raw cashews
1/2 to 1 teaspoon salt
1 cup water or use nondairy milk for a richer sauce
1 1/2 teaspoons dried fenugreek leaves
1/2 teaspoon sugar
2 tablespoons chopped cilantro, for garnish
1. Seitan: Heat the oil in a large skillet over medium heat. Add the seitan strips,
salt, and garam masala. Cook for 5 minutes. Stir occasionally. Set aside.
2. Sauce: Heat the oil in a separate large skillet over medium heat. Add the
cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until
slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook
until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and
garam masala, and mix for a few seconds. Add the tomato, cashews, and salt and
cook until the tomatoes are saucy about 5 minutes. Stir occasionally to avoid
sticking. Cool slightly, then transfer to a blender.
3. Blend the mixture with water until smooth. Pour the sauce into the same
skillet and heat over medium heat. Stir in the seitan, fenugreek leaves, and sugar.
Reduce the heat to medium-low, cover, and cook until the sauce thickens and the
seitan absorbs the flavours, 20 to 25 minutes. Taste and adjust the salt and spices,
if needed. Garnish with cilantro and serve.
Variation: Replace the seitan with 1 cup of vegetables such as green beans,
mushrooms, broccoli, or cauliflower in Step 3.