Fry off the onion with oil spray until soft, for 5 minutes. Add garlic and ginger.
Sprinkle over the curry powder and chilli powder, fry for a minute until fragrant.
Pour in the passata and stock, then bring up to a simmer - for about 2 mins
Add in the seitan chicken, peas and stir well. Keep it cooking for a couple of minutes more. Finish with coconut yoghurt and fresh coriander.