I’ve been in a cooking rut lately so last night I decided to try out a recipe from my file of magazine clippings. The recipe originally appeared in the March 10th issue of Family Circle magazine. The original calls for chicken, but I veganized the recipe using a batch of seitan I made over the weekend (I used the chicken-style seitan cutlets recipe from Yellow Rose Recipes, with the broth from this recipe). I also changed quite a few other ingredients to utilize what I had on hand – let me know if you’re curious about the originals. It was so delicious; filling but very healthful.
Seitan Curry & Brown Jasmine Rice
- 1 Tbsp. vegetable oil
- 1 1/2 lb. chicken-style seitan, cut into 1″ pieces
- 1/4 tsp. salt
- 1 medium onion, chopped
- 1 Tbsp. chopped fresh ginger root
- 2 tsp. curry powder
- 1 1/2 c. vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 c. raisins
- 3 cups cooked brown jasmine rice
- 1 medium green bell pepper, seeded and sliced
- 1/4 c. cashews
Heat oven to 350 degrees F. Coat a 10″ baking dish with nonstick cooking spray (I actually forgot to do this, but it didn’t matter!). Heat oil in a large nonstick skillet over medium-high heat. Add seitan and saute for 7 minutes, turning occasionally. Season with 1/8 tsp. salt. Remove from pan after browned and keep warm. Add a tiny bit more oil to the skillet, then add onion and ginger and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining salt to skillet. Bring to a simmer and add chickpeas, raisins, and seitan. Simmer for 2 minutes. Evenly spoon cooked rice into prepared dish. Spoon seitan curry mixture over top. It may seem a little saucy, but add all that — it’ll soak into the rice. Scatter peppers over curry. Cover with foil or a lid and bake, covered, for 30 minutes. Uncover and scatter cashews over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.