Dinner · Indian · 15 min
Seitan and Chickpea Chana Masala with Fragrant Turmeric Basmati Rice
- Calories
- 744
- Protein
- 70g
- Carbs
- 111g
- Fat
- 7g
Ingredients
- 307.5 g seitan
- 91.6 g canned chickpeas
- 0.25 cup crushed tomatoes
- 1 tbsp tomato paste
- 61.1 g spinach
- 1 tsp lemon juice
- 0.33 cup basmati rice
- 1.25 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.75 tsp ground turmeric
- 0.5 tsp garam masala
- 0.5 tsp salt
Method
- 01Rinse basmati rice. In a small pot, bring dry basmati rice, 1/4 tsp ground turmeric, a pinch of salt, and 2/3 cup water to a boil. Cover, reduce heat to low, and simmer for 15 minutes until tender. Fluff with a fork to yield approx 152.7g cooked rice.
- 02Heat 10g olive oil in a skillet over medium-high heat. Add sliced seitan and cook for 4 to 5 minutes until browned and crispy at edges. Remove seitan from pan.
- 03Add remaining olive oil (7.1g) to skillet. Toast cumin seeds, ground coriander, and 1/2 tsp ground turmeric for 30 seconds until fragrant.
- 04Stir in tomato paste and crushed tomatoes. Cook for 2 to 3 minutes until thickened and dark red.
- 05Add drained chickpeas, browned seitan, and a splash of water to loosen sauce. Simmer for 5 minutes.
- 06Fold in fresh spinach and cook for 1 to 2 minutes until wilted. Stir in lemon juice and season with salt.
- 07Plate warm turmeric basmati rice, top with seitan and chickpea masala, and sprinkle with garam masala before serving.
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