Categories: dinner

Ingredients

• 3 tbsp vegetable oil
• 2 medium onions, finely chopped (~ 2 Cups)
• 3 garlic cloves, minced or pressed
• 2 tsp minced fresh chile, or Â1/4 tsp cayenne
• 4 tsp garam masala
• 1 tsp ground cumin
• 1 pound green beans, cut into 1-inch pieces (about 3 – 31/2 Cups)
• 1 pound seitan, finely chopped or coarsely grated
• 2 1/2 cups chopped fresh tomatoes
• 2/3 cup coconut milk
• 2/3 cup shredded coconut
• 3/4 cups water
• salt and black pepper to taste

Directions

1. Prepare the vegetables and have all of the ingredients near at hand before beginning to sauté.

2. Heat the oil in a large skillet or wok and add the onions and garlic. Saute for 2 to 3 minutes before adding the chile or cayenne, garam masala, and cumin.

3. Stirring, sauté for another 2 or 3 minutes. Add the green beans, then the seitan, and mix well. Stir in the tomatoes, coconut milk, shredded coconut, and water.

4. Cover and bring to a simmer. Cook, covered, for about 10 minutes, until the beans are firm-tender.

5. Add salt and pepper to taste, and serve topped with toasted cashews for a nice contrast in texture.

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