Vegan Seitan and Vegetable Curry

Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seitan cubes and sear until lightly browned on all sides, about 4 to 5 minutes. Remove seitan from the pan and set aside.

Add the remaining 1 tablespoon of oil to the same pan over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.

Stir in the minced garlic, grated ginger, ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the canned crushed tomatoes and sliced carrots, scraping up any browned bits from the bottom of the pan. Simmer for about 8 minutes until the carrots begin to tenderize slightly.

Reduce heat to low, pour in the coconut milk, and return the seitan to the pan. Stir well and simmer gently for 10 minutes until the sauce thickens and the flavors meld together.

Fold in the baby spinach and cook for 2 more minutes until wilted. Season with salt to taste.

Garnish with fresh cilantro and serve hot over steamed rice or with flatbread.