Chick pea and crispy seitan curry
This coconut milk chick pea curry is well-balanced and super tasty!
My seitan meat will make it a rich meal, but you can do without for a lighter dish, just skip the first four ingredients and step 1!
Ingredients
Directions
Step 1
In a bowl, mix the olive oil, tahini and nutritional yeast. Throw in the seitan pieces, stir well and sauté for 15mn on medium heat, stirring regularly until crispy. Set aside.
Step 2
While the seitan is cooking, start preparing the curry.
Finely chop the onion and mince the garlic.
Step 3
In a large pan, heat the coconut oil and sauté the onion a few minutes, adding a bit of water so it starts caramelising.
Step 4
Add the garlic, turmeric, curry and chili powder and stir well for a minute to enhance flavours.
Step 5
Add in the drained chick peas, coconut milk and tomato purée. Stir well, bring to a simmer, cover with a lid and simmer on low heat for 20-25mn.
Step 6
Add in the seitan meat and the baby spinach and serve immediately!
