In a skillet, saute the garlic, ginger, peppers, and onion in olive oil for about 2 minutes. Add the seitan and spices. Saute for until the the onions are soft. Add the mango, and stir. Gently pour in the coconut milk. Stir in the carrots and squash. Gently stirring to combine. Cover and simmer for 10 minutes or until veggies are tender, but not soggy. Serve over rice.