When Vegan Mom and I were married over a decade ago, we quickly fell into a fairly mundane weekly routine of meat-based dishes. We then decided to try a vegetarian diet to force ourselves to explore new cuisines, methods, and ideas. It was then that we discovered Indian food, and it remains my favourite cuisine.INGREDIENTS
- 3 cups cubed seitan (or 1 pkg of tofu, cubed, or one can of chickpeas)
- 1 six oz can tomato paste
- 1/4 tsp ground fenugreek
- 1/2 tsp ground fennel
- 1" piece ginger, minced
- 2 cloves garlic, minced
- 3 tsp coriander
- 2 tsp chili powder
- 1/2 tsp tumeric
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 2 cups water
- 2 tbsp oil
- 2 onions, halved and sliced
- 4 curry leaves
- 1/4 cup chopped cilantro
METHOD
1. Mix together tomato paste, spices (including garlic and ginger), lemon juice, salt, and water.
2. Heat oil over medium heat in a large frying pan and fry onions and curry leaves until deep golden brown (about 15 mins). Add seitain (or tofu, or chickpeas) and fry for 3-4 mins.
3. Add tomato-spice mixture to the pan and bring to bubbling. Add cilantro, reduce heat, and simmer, uncovered, until sauce is thickened (15-20 mins).