Seitan Massaman Curry

with Blistered Cherry Tomatoes and Brown Basmati Rice

Massaman is a staple in many Thai restaurants, but the history can be traced back to the Middle East. The tangy tamarind base of the curry gets rounded out with warm aromatic spices like cardamom, cinnamon, and cloves. We sear the seitan before it gets tossed in the sauce so that it stays crisp, so don’t be afraid to let it get nice and browned in the skillet. Adjust the heat as you go and shake the skillet frequently for best results.