Chewy seitan. Toothsome green beans. Crunchy cashews. I love the contrasting textures in this dish. Plus it’s easy to make and really delicious. This is a mild curry but if you like things hot you can add more cayenne. For the seitan I made the Seitan Cutlets from Veganomicon. The cashews really make this dish something special, so don’t leave them out. If you don’t like cashews you can sub peanuts. To toast the nuts, bake them in a 350 degree F oven for about 10 minutes, stirring once.
Seitan-Green Bean Curry
Adapted from Moosewood Restaurant Cooks at Home
2 tsp canola oil2 medium onions, diced
3 garlic cloves, minced or pressed
1 tbls garam masala
1 tsp ground cuminPinch of cayenne, or more to taste
1 pound green beans, cut into bite sized pieces (about 3 ½ cups)1 pound seitan, diced
3 cups fresh tomatoes, chopped, or 1 28 oz can diced tomatoes1 cup coconut milk
2/3 cup waterSalt and pepper to taste
A few handfuls of toasted cashews
Saute the onions and garlic in the oil for a few minutes. Add the garam masala, cumin, and cayenne and sauté for a few more minutes, or until the onions are softened. Add the green beans, seitan, tomatoes, coconut milk, and water. Cover and bring to a simmer. Cook covered, for about 15 minutes, or until the green beans are tender. Add salt and pepper to taste. Serve over rice with some cashews sprinkled on top of each serving.