Balti Seitan Madras Food

BALTI SEITAN MADRAS

Balti Seitan Madras image

I adapted this recipe from a chicken recipe in an Indian cookbook. It's very flavorful and just the right amount of spice for my taste- but you can always make it spicier. It's my new favorite way to get protein!

Provided by RGVeggie

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces seitan
3 tablespoons tomato paste
1/4 teaspoon ground fennel
1 teaspoon minced ginger
1 1/2 teaspoons coriander
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon curry powder
1/4 teaspoon ground turmeric
2 tablespoons lemon juice
1 teaspoon salt
1 1/4 cups water
1 tablespoon vegetable oil
1 large onion, diced
2 green chilies, seeded and chopped

Steps:

Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
Heat the vegetable oil in a pan and cook the onions until they are softened.
Pour the spice mixture into the pan and let simmer.
Break the seitan into pieces and add to the pan.
Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
Remove the pan from the heat, stir in the chopped chiles, and serve.

VEGETABLE BALTI

Vegetable balti image

Curry doesn't tend to be the healthiest meal option, but this winter veg balti is high in fibre and vitamins, while low in fat

Provided by Good Food team

Categories Dinner, Supper, Vegetable

Time 1h40m

Number Of Ingredients 13

Ingredients

1 tbsp vegetable oil
1large onion , thickly sliced
1large garlic clove , crushed
1 eating apple , peeled, cored and chopped into chunks
3 tbsp balti curry paste (we used Patak's)
1medium butternut squash , peeled and cut into chunks
2large carrots , thickly sliced
200g turnip , cut into chunks
1medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
400g can chopped tomato
425ml hot vegetable stock
4 tbsp chopped coriander , plus extra to serve
150g pot low-fat natural yogurt

Steps:

Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium

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