INDIAN SEITAN

Indian Seitan image

Provided by Jeri Roth Lande

Categories Kosher

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon peanut oil
2 onions, chopped
2 tablespoons butter
1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon coriander
1 tablespoon lemon juice
2 (15 ounce) cans tomatoes
1 (16 ounce) package frozen chopped broccoli (or small florets)
2 (16 ounce) packages seitan, cut in 1 inch cubes
1/2 teaspoon salt (or to taste)
1 (5 1/3 ounce) container plain Greek yogurt

Steps:

Heat oil in large pot. Add onions and cook until they are starting to brown.
Meanwhile, poke a hole in the bag of broccoli. Heat for 3 min in the microwave to speed up cooking.
Add butter to pot and stir until melted and sizzling.
Add spices (garlic through coriander), stir and cook a couple minutes to bloom flavors.
Add lemon juice, tomatoes, seitan (drained) and broccoli. Mix and bring to a boil. Add a little water if there is no liquid on the bottom.
Lower heat, cover pan and cook until broccoli is done to your liking.
Turn off heat. Mix in yogurt and add salt to taste.

Nutrition Facts : Calories 121.8, Fat 6.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 263.6, Carbohydrate 14.1, Fiber 5.1, Sugar 6.5, Protein 4.1