Make Ahead

Spicy Summer Curry

June 28, 2010
3 Ratings
  • Serves 4
Author Notes

This is a recipe using summer vegetables with an Indian twist. —Two Vegan Boys

What You'll Need
  • 3 garlic, minced
  • 1" ginger, minced
  • 2 serrano peppers, chopped
  • 1/4 cup sweet onion, chopped
  • olive oil
  • 2 cups seitan, bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cardamom
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground black pepper
  • 1 mango, peeled and chopped
  • 1 can coconut milk
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 1 large carrot, sliced
  1. 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.

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1 Review

Megan T. July 13, 2015
This was absolutely delicious. We had two monstrously large zucchini and summer squash, so we doubled the spices and omitted the seitan since we were eating this as a side to a chicken main. The increase in spices work wonderfully with the large vegetables to ensure that the moisture released while cooking didn't wash it away. We also cut the carrots into longer strips and put these in for 2-3 minutes before the addition of the squash. The mango added a nice, subtle sweetness. Also, we added a bit of salt to our individual servings and I feel somewhere around 1/4-1/2tsp would make a great addition to the dish.