Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
  • 1 1/2 cups vegetable broth, (divided)
  • 2 tablespoons vegan butter
  • 1 medium onion, (diced)
  • 16 ounces seitan* ((cut into 1-inch pieces))
  • 3 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 (14 ounce or 400 gram) can fire roasted tomatoes
  • 1 tablespoon tomato paste
  • Salt & pepper, (to taste)
  • Fresh cilantro
  • Cooked basmati rice**, (for serving)

Instruction

  • Place the cashews and 3/4 cup of broth into a blender or food processor fitted with an s-blade. Blend to a smooth paste.
  • Melt the butter in a large skillet over medium heat, then add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
  • Add the seitan to the skillet. Cook the seitan with the onion, stirring frequently, until it begins to brown, about 5 minutes.
  • Stir in the garlic, ginger, garam masala, cumin, and paprika. Stir to coat the seitan with the spices and continue cooking everything for about 1 minute, until very fragrant.
  • Stir in the remaining 3/4 cup of broth, diced tomatoes, and tomato paste.
  • Raise the heat and bring the liquid to a boil. Lower the heat and simmer everything for about 10 minutes, stirring occasionally.
  • Stir in the cashew mixture. Continue cooking everything until the sauce comes back up to a simmer.
  • Remove the skillet from heat and season the curry with salt and pepper to taste. Sprinkle with fresh cilantro.
  • Serve with basmati rice.