Indian Black-Eyed Peas with Seitan
- 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
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.
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