Seitan Korma Lightning Recipe Vegan (almost)

Feral Angel Waltz
ISRC: USUAN2100010
Uploaded: 2021-06-10
Ingredients
Seitan 1 batch (660g) of go to Spicy Seitan
50g Almonds (blanched)
Garlic 3 Cloves / ¾ Frozen Chopped Block
Ginger 4cm Root or 1 Block Frozen Crushed
Cardamon Pods x5
Onion x1 Cannonball or 2 large
Yoghurt (Natural) 250ml / 1 cup
Vegan Double Cream 250 ml / 1 cup
Ground Cumin 3 Tsp
Table salt 1 Tsp
Vegetable Oil 3 Tbsp
Serve with plain boiled rice
Garnish with Dried Coriander Leaf and Toasted Almond flakes (both to taste)
Prep
Blanch 50g of Almonds for 60 secs in boiling water. Strain the almonds before pinching them to remove the skin. Add the almonds to a food processor along with the garlic and ginger and 3-5 Tbsp of boiled water (assess visually). Process until you have a smooth paste. Set aside in a bowl
until required.
Chop the seitan into bite sized pieces and set aside.
Roughly chop the onion and set aside in covered bowl.
Add 5 cardamon pods to a ramekin and set aside.
Add 3 Tsp ground cumin and 1 Tsp of table salt to a ramekin,
Measure out 250ml / 1 cup of yoghurt and set aside in a small bowl,
To another bowl and 250ml / 1 cup of vegan double cream ,
Method
Add 3 Tbsp of vegetable oil to a sauteuse pan or wok and bring to med-high heat. Fry the seitan until browned which is around 6-7 mins. Remove from the pan and a set aside,
Add the cardamon pods to the pan and cook for 2 minutes at med-high.
Add the onion to the pan and fry for 5 mins,
Turn the temp down to med-low, stir in the almond, garlic and ginger paste. Then add the cumin and salt and continue to cook on med-high for 5 minutes, stirring frequently, (if need be add an extra 1 Tbsp of water),
Give the yoghurt an quick whisk with a fork. Turn down the heat to med-low and add to the pan 2 Tbsp at a time. Cook until the yoghurt is visibly absorbed then add another 2 Tbsp and repeat,
Return the seitan to the pan, turn the heat to low, stir together, cover and simmer on low heat for 5 minutes.
Add the cream and simmer on med-low for 8-9 minutes.
Serve on a bed of boiled rice.
Optionally replace the cumin with 1 ½ Tbsp of ground coriander