Author Notes
This is a recipe using summer vegetables with an Indian twist. —Two Vegan Boys
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Ingredients
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3
garlic, minced
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1"
ginger, minced
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2
serrano peppers, chopped
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1/4 cup
sweet onion, chopped
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olive oil
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2 cups
seitan, bite size pieces
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1/2 teaspoon
cumin
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1 teaspoon
coriander
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1/4 teaspoon
cardamom
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1 tablespoon
curry powder
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1/4 teaspoon
ground black pepper
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1
mango, peeled and chopped
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1 can
coconut milk
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1 small
zucchini, sliced
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1 small
yellow squash, sliced
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1 large
carrot, sliced
Directions
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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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