Soup and Stew/

Seitan Curry

Author: SallyK / Date: 2019-01-11 @ 07:30 am / Print Me! /

Seitan Curry

I used my recipe for Seitan Luncheon Meat in this recipe, but other mildly-flavored types of seitan would work as well.

Serves 4-5.


  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch knob of ginger root, grated
  • 1 hot chili pepper, minced
  • 1 tsp ground coriander
  • 1 Tbsp curry powder
  • 1 (12 oz) can vegetable broth
  • 2 medium tomatoes, chopped
  • 2 medium potatoes, peeled, cut in bite-sized pieces
  • 3 carrots, peeled, cut in bite-sized pieces
  • 1 c seitan, cut in medium dice
  • 2 handfuls kale leaves, chopped
  • 1/2 tsp salt
  • 1 (12 oz) carton or can of coconut milk


  1. In a 3-quart or larger, heavy pot, heat the olive oil. Add onion and sauté 3 minutes.
  2. Add garlic, ginger, and chili pepper. Sauté another minute.
  3. Stir i the coriander and curry powder and stir for a few seconds. Pour in broth.
  4. Add tomatoes, potatoes, carrots, seitan, kale and salt. Bring to a simmer.
  5. Reduce heat to lowest setting, stir, cover, and simmer 18 minutes.
  6. Add coconut milk and heat a few minutes, but do not boil. Serve in bowls as is or over cooked rice. Garnish with cilantro leaves or green onion tops.