Tandoori seitan, chickpea and spinach curry

My freezer is always chock full of leftover stuff from testing that I never get chance to use because, well, I’m testing new things. But last week it was threatening to burst open so I really had to get some stuff used up. I grabbed some tandoori seitan (tester for Vegan Substitutions) and decided to just make something up with it. Here’s what I used:

Big piece of tandoori seitan, or any seitan
1 onion, chopped
2 gloves garlic, crushed
1 knob ginger, grated (I grate it right from frozen with my microplane)
2 green chillies, finely chopped
Pinch asafoetida
2 tsps garam masala
1 tsp mustard seeds
1 bag baby spinach
1 tin drained chickpeas
Vegetable stock

Heat some oil in a large frying pan (I used vegetable ghee which I found in my Indian shop). When hot, add the cubed seitan and fry until slightly brown and crisp. Remove and set aside. Use the same pan and fry the onion until soft  then add the chillies, ginger and garlic. Then add the spices and cook for a few minutes. Add in the chickpeas, spinach and reserved seitan and cook until the spinach has wilted. Add a few splashes of stock to deglaze the pan and make the dish a bit juicy. I served with brown pilau rice but home made chapatis would have been perfect.


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