Tamarind Curry with Brown Rice

Author: Janet Hudson Status: published Published: Aug 20,2009 license cc-by tags: Vegan, Spices, Pepper, Eggplant, Curry, BrownRice, Seitan, Tamarind, Bell, 0   Share on Facebook Share on Twitter

Just Right Spicy!

3 tbsp tamarind paste
1 tsp ginger
½ tsp coriander
1 tsp cumin
1 tbsp turmeric
2 tbsp mustard seed
1 jalapeno, diced
1 small onion, diced
4 tbsp olive oil
2 cup coconut milk
2 tomatoes, pureed
1 cup seitan
1 cup vegetables of choice (I used eggplant and bell pepper)
Salt and pepper

Heat oil in skillet and add spices- sauté onion and jalapeno then add the seitan and cook to brown. Add the coconut milk, tomatoes and season with salt and pepper to taste. Simmer 10 minutes then serve with rice.
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