Seitan also known as wheat gluten, or wheat meat, takes the place of meat in this mildly spiced, full-flavored curry. While I've used turmeric and garam masala for seasoning, feel free to swap in your favorite curry powder in place of the combo here. If you like things spicy, use a hot chile pepper, or leave the seeds in the medium one to boost the heat.
3 tablespoons lemon juice
2 tablespoons sliced peeled ginger
2 garlic cloves, thinly sliced
1 mild to medium-hot green chile, halved, seeded, and sliced
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon turmeric
1 teaspoon garam masala
3/4 teaspoon coarse salt
8 ounces waxy potatoes, peeled, halved, and sliced 1/2-inch thick
1 carrot, halved lengthwise and thinly sliced
8 ounces seitan
2 tablespoons tomato paste
1/4 cup coconut milk
1. In a blender, combine lemon juice, ginger, garlic, chile, and 1/4 cup of water and puree. Add another 3/4 cup of water and pulse to combine.
2. In a large skillet, heat the oil over medium. Add the onion and cook, stirring occasionally until tender, about 7 minutes. Add the turmeric, masala, and salt and stir to coat. Add the lemon juice mixture and bring to a boil.
3. Add the potatoes and carrots, reduce to a simmer, cover and cook until the vegetables are crisp-tender, about 15 minutes. Add the seitan, tomato paste, and coconut milk and simmer until the vegetables are tender, about 5 minutes longer.