Indian Black-Eyed Peas with Seitan

Indian Black-Eyed Peas with Seitan

Serves 6

This recipe draws freely from classic Indian cooking techniques that infuse spices into vegetarian dishes. Seitan, a vegetarian protein source made from whole wheat flour, works perfectly for absorbing the warm spice flavor. Yogurt and cilantro leaves are essential as cooling agents to offset the spicy ingredients.

Ingredients: 
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 1/4 cup corn or canola oil
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground cloves
  • 5 whole green cardamom pods
  • 2 kaffir lime leaves or 2 dried bay leaves (optional)
  • 1 (1-inch) piece cinnamon stick
  • 1 (1-inch) piece ginger, peeled and finely chopped
  • 2 dried chile de arbols, trimmed, seeds discarded
  • 1 medium red onion, chopped
  • 1 1/2 cups vegetable broth, divided
  • 2 (8-ounce) packages seitan, drained
  • 1 (14-ounce) can fire roasted crushed tomatoes
  • 1/4 cup goat's milk yogurt
  • 3 (15-ounce) cans black-eyed peas, drained
  • 1/2 teaspoon garam masala
  • 2 tablespoons roughly chopped cilantro
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Method: 

In a small bowl, combine cumin, turmeric, cayenne, garlic, and a pinch of salt and pepper. Set aside.

In a 6-quart pot, combine oil, coriander, cloves, cardamom, kaffir lime leaves or bay leaves, and cinnamon and turn heat to medium. Cook slowly for about 2 minutes until fragrant, stirring from time to time. Add ginger and cook for 2 minutes, then add dried chiles, cook for 1 minute more, then stir in onions. Cook, stirring often, until onions are translucent, about 10 minutes. Use 1/2 cup of the vegetable broth, adding a bit at a time and stirring and scraping the bottom of the pot as the onions cook to keep them from sticking.

Add garlic and spice mixture and seitan and cook for 1 minute, stirring. Add remaining cup of vegetable broth and tomatoes. Stir, raise heat and bring to a boil. Cook, covered, for about 8 minutes, stirring halfway through. Season with salt and pepper.

Remove about 2 tablespoons liquid from the pot and stir with yogurt in a separate bowl to raise the temperature of the yogurt and avoid curdling when added later. Add black-eyed peas to pot along with garam masala. Cover pot and cook until seitan and beans are heated through, about 5 more minutes. Turn heat off, stir in yogurt mixture, and serve immediately, garnished with cilantro.

Nutritional Info: 
Per Serving:470 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 650mg sodium, 65g carbohydrate (15g dietary fiber, 11g sugar), 26g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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