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🍽️ Creamy Seitan Chickpea Tomato Curry

625 kcal · 30 min · 4 servings

Ingredients

• 300 g chickpeas (fresh or from the can)
• 400 g seitan
• soy sauce
• sesame oil
• curry
• pepper
• 300 g tomatoes (fresh or from the can)
• 2 red onions
• sesame oil (for sautéing)
• 150 ml vegetable broth
• 2 sprigs mint
• 0.5 l salted water (or vegetable broth)
• 200 g basmati rice
• 30 g butter

Instructions

1. 1. Place fresh chickpeas in a container and cover them with water. Let them soak for twelve hours (preferably overnight). If you use chickpeas from a can, pour off the canning liquid and rinse the beans briefly under running water.
2. 2. Cut the seitan into small, bite-sized cubes. Place the cubes in a bowl. Add soy sauce, sesame oil, and the spices. Stir everything well so the seitan is marinated. Let the mixture sit for a short while so the flavors can penetrate.
3. 3. Wash the tomatoes thoroughly. Cut them into small pieces. Remove the hard green stem ends from fresh tomatoes.
4. 4. Peel the onions. Cut them into thin rings. Heat the oil in a large pot. Soften the onions in it. Add the tomatoes and chickpeas. Sauté everything briefly. Deglaze the mixture with the vegetable broth. Let the curry simmer gently for about eight minutes. Add the drained seitan and the finely chopped half of the mint. Cook everything for another five minutes. Add more vegetable broth if needed. Serve the curry in bowls. Garnish with the remaining mint.
5. 5. Bring salted water or vegetable broth to a boil in a pot. Add the rice. Let it boil briefly once. Then cook it on low heat for about eighteen minutes until tender. Fluff the finished rice with a fork. Stir in the butter.

Nutrition per serving

• kcal: 625
• Protein: 34 g · Fett/Fat: 26 g · Carbs: 62 g