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Indian Black-Eyed Peas with Seitan

Serves 6
Time 30 min
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.
Special Diets:
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.

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.
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  • 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