65min 2 ppl
Seitan Phaal
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 34g
Carbs 16g
Fats 12g
About this dish
Chewy, meaty seitan in the most extreme curry sauce — the dense wheat-gluten protein holds up excellently to the fiercely hot, multi-chilli phaal gravy, delivering a fully plant-based version that doesn't hold back on heat.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Seitantorn or cut into 3cm pieces200 g
- Birdfinely sliced1.5
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Vegetable Stock50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken1.5
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy frying pan
- Chef's knife
- Cutting board
- Fine grater
- Wooden spoon
- Measuring spoons
- Plate
Method
1
Tear or cut the seitan into 3cm pieces. Finely dice the onion. Mince the garlic. Finely grate the ginger. Finely slice the bird's-eye chillies. Deseed and roughly break the dried red chillies. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat 1 tbsp oil in a large heavy frying pan over high heat. Fry the seitan pieces for 4–5 minutes until browned and slightly crispy on the outside. Transfer to a plate.
Approx. 5 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring occasionally, until deep golden.
Approx. 10 minutes
5
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
7
Add the tinned tomatoes, white wine vinegar, and vegetable stock. Stir well and cook for 5 minutes until slightly reduced.
Approx. 5 minutes
8
Return the seitan to the pan and stir well to coat. Cook for 8 minutes until the sauce is thick and clings to the seitan.
Approx. 8 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve hot, garnished with the chopped fresh coriander.
Approx. 1 minutes
