Seitan Korma

Seitan Korma

1 8oz. package of seitan, diced into 1/2" cubes
1 onion, sliced
2 garlic cloves, minced
salt and pepper
3 green cardamom pods (or 1 black cardamom pod), depodded
1 cinnamon stick
1 tsp. minced ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/4 tsp. turmeric
1 cup (plain) soy yogurt
1/4 cup water
cilantro

In a wok (or large saute pan) heat canola or peanut oil and stir-fry the seitan until browned, then remove to a plate and keep warm.Stir-fry the onion and garlic, season with salt and pepper, until almost caramelized. Add the seitan back to the wok.Grind up the cardamom seeds and clove in a mortar and pestle and add to the onion mix along with the cinnamon stick and ginger. Stir-fry for 45 seconds.Add cumin, coriander, chili powder, turmeric and stir-fry for another 45 seconds or so.Add 1 cup soy yogurt and a 1/4 cup water and let reduce until most of the liquid has evaporated. Check for salt and pepper, and add cilantro. Serve over basmati rice.