Vegan Seitan Korma Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil and sauté onions until golden brown.
• STEP 2.Add garlic, ginger, and spices, and cook for another minute.
• STEP 3.Add seitan and cook until lightly browned.
• STEP 4.Pour in coconut milk and tomato puree, and simmer for 10 minutes.
• STEP 5.Stir in cashew cream and cook for an additional 5 minutes.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• You can make your own seitan at home or use store-bought seitan.
• For a spicier korma, add a pinch of cayenne pepper or red chili flakes.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water.

Storage and Serving

• Leftover vegan seitan korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan over medium heat, stirring occasionally.
• Serve the reheated korma with fresh rice or naan bread.