Seitan Curry – Holy Cow Vegan

This is super easy vegan seitan curry It takes minutes to make and requires just seven ingredients, including homemade curry paste. It is spicy, aromatic and perfect with Indian vegan naan or roti.

If you love spicy curries like this Goan sausage curry and mushroom curry, you’ll love this delicious and super easy seitan curry. It only requires XX ingredients (including my easy homemade Indian curry paste) and is made from scratch in about 20 minutes.

The curry has a thick, creamy sauce that coats the pieces of seitan and meaty mushrooms. It is full of flavor and friendly to almost every palate as it is nut and soy free and low carb. You can use another gluten-free meat substitute instead of seitan to make it gluten-free.

Why you’ll love this Seitan curry recipe

• simple. This recipe is really easy to make. You have almost no cutting (except for the mushrooms) and it only takes a few minutes to make. It’s special enough to serve to guests for a celebration and easy enough to serve to the family for a weeknight.
• delicious The curry is loaded with flavor from the spices in the curry paste, which seeps into the seitan and mushrooms. Creamy sauce with coconut milk adds amazing mouth feel to this curry.
• Loaded with protein. Seitan Curry is loaded with protein and nutrients from seitan mushrooms, one of the best vegetables you can eat.
• Soy-free, nut-free and low carb. Use a different, gf meat substitute to make the curry gluten-free.

Materials

• coconut oil. or any vegetable oil of choice. Coconut oil is great in this recipe because we also have coconut milk, so use that if you can.
• curry paste. If you don’t already have this magical curry paste on hand, it only takes minutes to make. You toss all the ingredients in a blender and it’s enough for two uses, so use half and save the other half for later.
• mushroom. Use any mushroom you like, including cremini, portobello or button mushrooms. Use oyster mushrooms or shiitake mushrooms for more texture. You can also use dried wild mushrooms in this recipe – reconstitute them in hot water before using.
• Seitan crumble. You can use any vegan meatloaf in this recipe, including gluten-free crumbles if you’re gluten-free.
• Kasuri Methi (dry fenugreek leaves). Kasuri fenugreek adds amazing flavor to this dish. You can easily find it online or in Indian grocery stores.
• Coconut milk. Coconut milk is great in this recipe. You can use cashew cream or any other plant-based cream as an alternative.
• sugar. Just a little bit of curry adds more depth and rounds out the flavor.
• Scallions (or cilantro). This is optional, but adds a nice, fresh flavor to the curry. Use it if you can.

How to make easy seitan curry

Heat the coconut oil in a large pot or Dutch oven. Add curry paste.

Mix it well, cover and let the curry paste cook on low heat for 10 minutes, stirring frequently, until glossy.

Add the mushrooms and seitan crumble to the pot.

Add 1 cup water, mix and bring to a boil. Reduce the heat and simmer for another five minutes to allow the flavors to combine.

Stir in coconut milk and fenugreek seeds. Mix

Finally mix well with sugar. Add salt to taste. Turn off the heat. Add scallions or cilantro if using as a garnish before serving.

Serving advice

Storage instructions

• Keep in fridge. Store the curry in an airtight container in the fridge for up to four days. This curry tastes even better the next day, so it’s a great recipe to make ahead.
• freeze. Freeze in a freezer-safe container for up to three months.
• Reheat. Thaw and reheat in microwave or stovetop until hot.

More amazing curry recipes

Love this easy seitan curry? Check out more Indian vegan recipes at Holy Cow Vegan!

Seitan curry

This incredibly easy and flavorful vegetarian seitan curry takes minutes to make and requires just seven ingredients, including homemade curry paste. It is spicy, aromatic and perfect with Indian vegan naan or roti.

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Recipe review

Course: Main Course/Curry

Recipe: Indian

Diet: Vegan, vegetarian

Serving: 8 serving

Calories: 98kcal

Author: Vaishali · Holy Cow Vegan

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instructions

• Heat the coconut oil in a large pot or Dutch oven. Add curry paste. Mix well, cover and let the curry paste cook on low heat for 10 minutes, stirring frequently, until glossy.

• Add the mushrooms and seitan crumble to the pot. Add 1 cup water, mix and bring to a boil. Reduce the heat and simmer for another five minutes to allow the flavors to combine.

• Stir in coconut milk and fenugreek seeds. Finally mix well with sugar. Add salt to taste and turn off the heat. Garnish with scallions, if using, or cilantro.

Recipe notes

Serving advice

Storage instructions

• Keep in fridge. Store the curry in an airtight container in the fridge for up to four days. This curry tastes even better the next day, so it’s a great recipe to make ahead.
• freeze. Freeze in a freezer-safe container for up to three months.
• Reheat. Thaw and reheat in microwave or stovetop until hot.

nutrition

Calories: 98kcal | Sugars: 7g | Protein: 8g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 0.4g | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

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