Indian curry with seitan

Do you want to keep your Indian curry nice and vegan? This curry with seitan, chickpeas and bell pepper is a top choice. Nice and full of vegetables, delicious with naan or rice.
DinnerCurry2-3 servings15 minutes preparation

This is what you need

Red onion1
Red pepper1
Seitan in tamari sauce1/2 jar
Olive oil1-2 tbsp
Ready-made Indian curry sauce1 jar
Chickpeas (in a jar)150 g
Cashew nuts30 gNaan plain1 pack
Spinach200 g
Sambal ulek1 tbsp


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Finely chop the red onion and bell pepper.
  2. Put the oil in a wok or frying pan and fry the onion for 2 minutes.
  3. Add the bell pepper and seitan and fry for another 2 minutes.
  4. Optional: add the spinach and let it wilt over low heat
  5. Drain the chickpeas. Add the curry sauce and chickpeas and let the curry simmer for 5-10 minutes.
  6. Meanwhile, cook the rice and/or bake the naan in the oven according to the instructions for use.
  7. Divide the curry among the bowls.
  8. Garnish with cashew nuts and optional sambal.
  9. Serve with rice and/or naan.


  • Do you eat gluten free? Then serve this curry with rice.