Curry seitan with vegetables
by Tavolino
A comforting and flavorful vegan stew, where seitan is cooked with a variety of fresh vegetables in an aromatic curry sauce.
Ingredients
- Seitan 300 g
- Carrot 1 unit
- Red bell pepper 1 unit
- Onion 1 unit
- Crushed tomatoes 240 ml
- Pumpkin 100 g
- Curry powder 1 teaspoon
- Vegetable broth 480 ml
- Salt 0.5 teaspoon
- Cornstarch 1 teaspoon
- Sunflower oil 1 tablespoon
Preparation
- 1
Cut the 300 g of seitan into cubes. Peel and dice the carrot, red bell pepper, onion, and 100 g of pumpkin.
- 2
Heat 1 tablespoon of sunflower oil in a pot and sauté the onion until translucent.
- 3
Add the carrot and red bell pepper to the pot. Sauté until the vegetables are almost tender.
- 4
Incorporate the 100 g of pumpkin, 240 ml of crushed tomatoes, 300 g of seitan, 1 teaspoon of curry powder, and 0.5 teaspoon of salt.
- 5
Stir all the ingredients well and let cook for 5 minutes.
- 6
Pour the 480 ml of vegetable broth into the pot, ensuring it covers the vegetables and seitan well.
- 7
Bring the broth to a boil. Once boiling, reduce the heat to medium.
- 8
Dissolve 1 teaspoon of cornstarch in a little cold broth and add it to the pot.
- 9
Stir the mixture and let the liquid reduce until the desired consistency is reached.
- 10
Remove from heat and let the stew rest for 15 minutes before serving.