Curry with Seitan, Chickpeas and Tomatoes

Ingredients

• 300 g chickpeas (fresh or canned)
• 400 g seitan
• soy sauce
• sesame oil
• curry powder
• Pepper
• 300 g tomatoes (fresh or canned)
• 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.

   Soak fresh chickpeas overnight (12 hours) or drain canned chickpeas.

2. 2.

   Cut the seitan into bite-sized pieces and mix with soy sauce, sesame oil and spices; let it marinate briefly.

3. 3.

   Chop tomatoes into pieces, removing stems from fresh ones.

4. 4.

   Peel onions and slice thinly. Heat oil in a pot and sauté onions until translucent. Add tomatoes and chickpeas, cook briefly, pour in vegetable broth and simmer for about 8 minutes. Drain seitan slightly, finely chop half the mint, add both to the stew and simmer another 5 minutes. Add more broth if needed. Serve the stew garnished with mint.

5. 5.

   Bring salted water or vegetable broth to a boil, add rice, bring back to a boil, then reduce heat and let it gently cook for about 18 minutes until tender. Fluff rice with a fork and fold in butter.