Indian curry bowl with Pulled Seitan

For 2 persons
Preparation time curry: 30 min
Preparation time raita: 5 min

Ingredients:
175g BUMI Indian Style Pulled Seitan
4 tbsp olive or coconut oil
250g cauliflower (= 1/2 to 1/4 cauliflower)
200g diced pumpkin
400g coconut milk
2 tbsp garam- or kerry masala
2 cloves of garlic
1 red onion
1 piece of ginger (the size of an inch)
100g tomato paste
150g brown/whole grain rice (quick-cooking)
Garnish: few sprigs of cilantro and lime

Optional (but tasty!): vegan raita
¼ cucumber
100g vegetable cottage cheese or Greek-style yogurt
½ clove garlic (finely squeezed)
½ tsp lemon juice
1 sprig cilantro
1 sprig mint
2 tbsp lime juice
½ tsp cumin seed powder
Olive oil, salt and pepper

Recipe

  1. COOK THE RICE

    • Cook rice according to package instructions

  2. START THE CURRY

    • Wash the cauliflower and cut into small florets. Peel the garlic, onion and ginger. Cut the onion into coarse strips and the garlic and ginger finely.

    • Heat a dash of oil in a skillet over medium-high heat. Add the garam masala (or curry masala), onion, ginger and garlic. Fry for 1 minute and then add the cauliflower and squash cubes. Fry for 5 minutes, stirring frequently.

  3. FINISH THE CURRY

    • Add the tomato paste, coconut milk and a little salt as needed. Heat the curry until well heated, turn the heat low and simmer for 20 min until the vegetables are tender. TIP: If you are not in a hurry, let the curry stand for half an hour longer so the flavors can develop even better.

  4. Optional: MAKE THE RAITA

    • Finely grate the cucumber and collect in a clean tea towel. Fold the tea towel closed and squeeze the cucumber so that as much moisture as possible runs out.

    • Chop the cilantro and mint leaves as finely as possible and mix with the coconut yogurt, garlic and lime juice.

    • Add the cumin powder and cucumber and stir well.

  5. BAK DE SEITAN

    • Heat a little coconut oil in a frying pan. Fry the Indian Style Pulled seitan pieces over medium-high heat for 5 min until golden brown, stirring frequently.

  6. SERVE

    • Coarsely chop the sprigs of cilantro. Serve the rice in a bowl, spoon generously with the curry and the seitan on top. Finish with a generous tablespoon of raita and garnish with the cilantro and a wedge of lime.

Seitan | Indian spicedFlorian Rath