Moosewood Restaurant Cooks at Home by The Moosewood Collective

Author:The Moosewood Collective
Language: eng
Format: epub
Publisher: A Fireside Book

SEITAN – G REEN BEAN CURRY

3 tablespoons vegetable oil

2 medium onions, finely chopped (about 2 cups)

3 garlic cloves, minced or pressed

2 teaspoons minced fresh chile, or 1/4 teaspoon cayenne

4 teaspoon garam masala (see page 334 )

1 teaspoon ground cumin

1 pound green beans, cut into 1-inch pieces (about 3 – 3 1/2 cups)

1 pound seitan (wheat gluten), finely chopped or coarsely grated

21/2 cups chopped fresh tomatoes

2/3 cup coconut milk (see page 360 )

3/4 cup water

salt and ground black pepper to taste

≈

toasted unsalted cashews (see page 354 ) (optional)

Prepare the vegetables and have all of the ingredients near at hand before beginning to sauté.

Heat the oil in a large skillet or wok and add the onions and garlic. Sauté for 2 to 3 minutes before adding the chile or cayenne, garam masala, and cumin. Stirring, sauté for another 2 or 3 minutes. Add the green beans, then the seitan, and mix well. Stir in the tomatoes, coconut milk, and water. Cover and bring to a simmer. Cook, covered, for about 10 minutes, until the beans are firm-tender.

Add salt and pepper to taste, and serve topped with toasted cashews for a nice contrast in texture.

PER 8-OZ SERVING: 167 CALORIES, 10.2 G PROTEIN, 10.3 G FAT, 11.2 G CARBOHYDRATE, 84 MG SODIUM, 0 MG CHOLESTEROL.

TOTAL TIME

35 minutes

SERVINGS

4 to 6

MENU

Serve on rice with Carrot and Parsley Salad (see page 65 ) or Vegetables in Mint Vinaigrette (see page 72 ), followed by Inside-Out Mango (see page 314 ).

Seitan is a low-fat wheat protein source that adds a chewy texture to this well-spiced curry. Reheat any leftover curry in a corn or wheat tortilla for an easy enchilada or burrito.

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