Seitan Makhani

Serves 6

Curry Ingredients:

1 onion, finely chopped
4 tsp lemon juice
1/4 cup water
2 tsp ground ginger
4 cloves garlic, minced
4 tsp curry powder
1 1/2 - 2 tsp chili powder
4 tsp ground cumin
3 bay leaves
2 cups tomato puree (puree canned tomatoes)
2 cups almond or soy milk (original unsweetened)
1/2 cup plain vegan yogurt
2-4 teaspoon garam masala
Cayenne pepper to taste
1/2 tsp Herbamare or salt or to taste
Black pepper to taste

Vegan Chicken:
1 (16 oz) package chicken-style seitan, cut into cubes
or sub tofu or chickpeas
1-2 teaspoon garam masala
Roti/chapati or basmati rice to serve with

Directions:
1. Heat a large non-stick saucepan or wok over medium
heat. Add the onions and cook until softened, about 5
minutes. Add lemon juice, water, ginger, garlic, curry
powder, chili powder, cumin, and bay leaves. Cook and
stir for 1 minute. Stir in the tomato puree and cook
for 3-4 minutes more.

2. Reduce the heat to low and mix in the almond milk.
*For a creamier curry, transfer contents to a blender
or food process and process until smooth. Return to
pan and simmer for 10 minutes, stirring frequently.
Stir in the vegan yogurt and season to taste with
garam masala, cayenne, salt, and black pepper. Remove
from heat and set aside.

3. Heat a separate medium sized non-stick pan over
medium heat. Add the seitan and cook, stirring constantly,
for 5 minutes. Reduce the heat to low and season the seitan
with teaspoons garam masala. Stir in about a 1/4 cup of the
tomato-yogurt sauce and simmer for 2 to 3 minutes so it can
absorb some of the flavours.

4. Transfer the seitan mixture to the saucepan and heat through.

5. Serve. (Curry will be really saucy and goes well on rice.)