Seitan Green Bean Curry Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Onions | 2 Medium, finely chopped | |
| Garlic | 3 Clove (5gm), pressed | |
| Minced | 2 Teaspoon | |
| Garam masala | 4 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Green beans | 1 pound, cut into pieces | |
| Gluten | 1 pound, finely chopped | |
| Tomatoes | 2 1/2 Cup (16 tbs), chopped | |
| Coconut milk | 2/3 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste |
Directions
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.
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.
Chef
