Seitan Curry in 20 Minutes

Square image of seitan curry topped with coconut yoghurt

Seitan Curry in 20 Minutes

Seitan curry, or vegan chicken curry, is a super easy recipe that only takes 20 minutes to make. It has lashings of thick and creamy sauce, great for mopping up with roti or naan.

Course Dinner

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 284kcal

Author Jess & Dan

Ingredients

1 onion – chopped
4 cloves garlic – pressed
0.5 tablespoon fresh ginger – minced
3 tablespoon curry powder
0.25 teaspoon chilli powder
1 cup passata
0.5 cup coconut yoghurt
0.5 cup vegan chicken stock
400 g chicken-style seitan pieces
0.75 cup peas
0.25 cup fresh coriander – chopped

Metric - US Customary

Instructions

Fry off the onion with oil spray until soft, for 5 minutes.
1 onion
Next add the garlic and ginger and cook for 1 minute.
4 cloves garlic, 0.5 tablespoon fresh ginger
Sprinkle in the curry powder and chilli powder, which should take just 1 minute more, to help the spices release their flavour.
3 tablespoon curry powder, 0.25 teaspoon chilli powder
Pour in the passata and stock, then bring up to a simmer - for about 2 mins
1 cup passata, 0.5 cup vegan chicken stock
Add in the seitan chicken and stir well. Keep it cooking for a couple of minutes more.
400 g chicken-style seitan pieces
Pop in the peas and stir through.
0.75 cup peas
Then pour in the coconut yoghurt and stir until thoroughly mixed, and the sauce is thick, creamy and glistening.
0.5 cup coconut yoghurt
Finally, add in the chopped coriander, stir well and season to taste.
0.25 cup fresh coriander

Notes

If you don’t have coconut yoghurt, make sure to use plain vegan yoghurt, like plain soy yoghurt.
If you don’t have seitan, it works great with other meat substitutes such as brands like Squeaky Bean, Gardein or even Fry’s. Alternatively, tofu or tempeh are great options too.
If you don’t have passata, try using blended tinned tomatoes.
For a spicier curry, use hot chilli powder.
Try adding broccoli for a curry with more vegetables.
Keeps well in the fridge for 3 days and freezes well for up to 3 months too.

Nutrition