Vegan seitan and pea keema with basmati

Ingredients

For 1 serving

• Seitan130 g
• Peas100 g
• Canned peeled tomatoes120 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Garam masala2 teaspoons
• Cumin1 teaspoon
• Basmati rice50 g
• Sunflower oil2 teaspoons
• Cilantroto taste
• Saltto taste

Contains: gluten, soy,

In season: April – June

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile roughly chop the seitan with a knife or pulse it in a food processor to a mince-like texture. Finely chop the onion and garlic and grate the ginger.
3. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 4 minutes, until the onion is translucent.
4. Turn up to medium-high, add the seitan and brown for 4 minutes, stirring, until golden in places.
5. Add the garam masala, crushed peeled tomatoes and peas, season with salt and cook over medium-low heat for 10 minutes, until the sauce has reduced and the peas are tender.
6. Serve with the rice and torn fresh coriander.