• large sauce pan, wok, or Dutch oven - with lid
• wooden spoon

• 3 T peanut or canola oil
• 3 whole cardamom pods
• 2-inch cinnamon stick
• small onion, peeled and minced
• 3 cloves garlic, peeled and crushed
• 2-inch piece ginger, peeled and grated
• 1 t ground coriander
• 1 t ground cumin
• ¼ t cayenne
• ¼ t turmeric
• 4 T plain yogurt
• medium tomato, peeled and minced
• 8 oz seitan, drained
• 1½ c vegetable stock
• salt
• ½ t garam masala
• 4 T heavy cream
• 2 T cilantro

Stir in garlic and ginger, sauté 30 seconds, and add coriander, cumin, cayenne, and turmeric. Stir for a moment, then begin adding yogurt, 1 T at a time, stirring each time until it's gone.

Add tomato and cook until soft and thick. Add seitan, stock, and a bit of salt. Bring to a boil, cover, turn to low, and simmer for 15 minutes. Stir in garam masala and cream, garnish with cilantro, and serve.

Adapted from Madhur Jaffrey's World Vegetarian.

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