[Indian] Potato & Seitan Curry with Peas and Carrots

Indian food really is not the most attractive to look at but this recipe turned out surprisingly pretty. I took a lot of liberties with the original recipe trying to find the right flavor while stripping it down into a lower calorie meal.

 Mis en Place: to "put in place." Probably the most important lesson I've learned about cooking.

Potato & Seitan Curry

Yield: 6 servings

• Non-stick cooking spray
• 1 package seitan chunks, cut into bite sized pieces
• 2 cloves garlic, minced  
• 2 large onions, chopped 
  
• 8 oz. carrots, thinly sliced  
• 2 medium potatoes, cut into 1" chunks  (leave skin on for added nutrients)
  
• 1 large sweet potato, peeled and cut into 1" chunks
• 1 1/4 cups frozen peas  
• 1 1/2 Tbsp curry powder 
• 1-2 tsp salt
• 1/2 tsp ground cayenne pepper  
  
• 1 tsp ground coriander  
• 1 tsp turmeric
• 1/2 tsp ground ginger  
• 1/4 tsp garam masala *not required, but I thought it added a nice, more complete flavor
• 1 14-oz. can coconut milk  (used Iberia brand - 300 cals per can)
• 1 cup (or more as needed) water 

1. Place cubed potatoes in a large, microwave safe bowl. Cover and microwave for about 6 minutes, stirring halfway through. This will significantly cut down on the cooking time. (Also an excellent way to do breakfast potatoes prior to pan frying)
2. Meanwhile, spray a large stock pot or dutch oven with the cooking spray and heat over medium heat. 
3. When hot, add the carrots and saute for 3 minutes. Add onions and saute until tender and golden, about 5 minutes. 
4. Add potatoes and minced garlic. Stir well for a few minutes and add the curry powder, stirring for another minute.
5. Add the water, coconut milk, cayenne, turmeric, ground ginger, salt and coriander and bring to boil.
6. Reduce the heat to simmer and cover, cooking for 20-30 minutes or until vegetables are tender and curry begins to thicken. Check every so often to stir the pot and check the moisture level.
7. Taste it to check that the spice levels are where you like them. 
8. Stir in the peas, seitan and garam masala (and additional water if necessary), and cook for another 3 minutes, or until the peas & seitan are heated through and the curry thickens. Check the seasoning levels and add more if necessary. Serve over jasmine or brown rice or quinoa. 

Nutrition per serving (makes 6), not including rice: 249 calories, 38g carbs, 5g fat, 13g protein
Substitute half of the coconut milk for vegetable broth, and you'll reduce the total calorie content by about 140 calories (23 cals/serving); With modification: 226 calories per serving. Sub out the water for veggie broth and you'll probably have an even yummier curry!

 Source: adapted from a recipe at The Spice House.

 My Favorite Jasmine Rice

• Jasmine rice
• Water
• 3 whole cloves
• 1 stick of cinnamon

Cook rice according to package, adding the cloves and cinnamon when you add the rice to the pot. The spices give the rice a beautiful yet subtle aromatic flavor without any added butter or coconut milk.

We topped this meal off with one of our favorites made by the roomie, Flourless Black Bean Brownies (again -- we may be addicted!) with added flax seeds and a little almond butter... soo yummy!