Categories: dinner
Ingredients
- 3 tbsp vegetable oil
- 2 medium onions, finely chopped (~ 2 Cups)
- 3 garlic cloves, minced or pressed
- 2 tsp minced fresh chile, or Â1/4 tsp cayenne
- 4 tsp garam masala
- 1 tsp ground cumin
- 1 pound green beans, cut into 1-inch pieces (about 3 – 31/2 Cups)
- 1 pound seitan, finely chopped or coarsely grated
- 2 1/2 cups chopped fresh tomatoes
- 2/3 cup coconut milk
- 2/3 cup shredded coconut
- 3/4 cups water
- salt and black pepper to taste
Directions
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Prepare the vegetables and have all of the ingredients near at hand before beginning to sauté.
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Heat the oil in a large skillet or wok and add the onions and garlic. Saute for 2 to 3 minutes before adding the chile or cayenne, garam masala, and cumin.
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Stirring, sauté for another 2 or 3 minutes. Add the green beans, then the seitan, and mix well. Stir in the tomatoes, coconut milk, shredded coconut, and water.
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Cover and bring to a simmer. Cook, covered, for about 10 minutes, until the beans are firm-tender.
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Add salt and pepper to taste, and serve topped with toasted cashews for a nice contrast in texture.