Indian Black-Eyed Peas with Seitan

Indian Black-Eyed Peas with Seitan

Rated:
Recipe Rating: 3.49478
Serves 6
This recipe draws 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 spices. 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
  • 1/4 teaspoon fine sea salt
  • 1/4 cup 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 cup low-sodium 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 and rinsed
  • 1/2 teaspoon garam masala
  • 2 tablespoons roughly chopped fresh cilantro
  • 1/4 teaspoon ground black pepper
Method: 
In a small bowl, combine cumin, turmeric, cayenne, and garlic. 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, 650mg sodium, 65g carbohydrates, (15 g dietary fiber, 11g sugar), 26g protein.
Special Diets: 

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