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Seitan and zucchini with turmeric


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For 4 people
250 g of fresh seitan
3 zucchini
2 2 onions
1/2 carrot
curry leaves * (to taste)
2 cloves garlic
1 pinch of cumin seeds
1 small chilli
extra virgin olive oil
a sprinkling of curry powder
1/2 vegetable stock cube (without MSG) or vegetable broth
1/2 cup white wine
turmeric at will


In a pan sauté an onion with a clove of garlic, a pinch of coriander, 4 or 5 curry leaves, sprinkle with curry, 1 red pepper and marjoram.
Add the wine and spice it up.
Combine the sliced zucchini and place the pepper, salt and turmeric at will (you can adjust during cooking).
In another pan soffriggi the onion with garlic, chopped carrot, cumin seeds and Marjoram.
Then add the seitan, cut into cubes and frz for a while with foul flavour.
Add the vegetable broth (enough to cover the seitan) and cook over low heat for 10-15 minutes.
Join now the seitan with his soup with zucchini and add other turmeric.
Cook again until the zucchini are cooked to your liking!
Serve hot with a sprinkling of pepper.

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(Thanks to Elenina)

* Curry leaves are one of the most used ingredients of Indian cuisine, both traditional Indian medicine, Ayurveda.
This is green leaves shaped like that of citrus. The plant is called Murraya Koenigii, black berries and fruit is native to India.
Attention: the yellow powder known as curry has nothing to do with this plant, but is a mixture of ground spices that mimics the taste.
In the tradition of mecidinale Indian curry leaves have different uses: aid digestion, reduce cholesterol, treat rashes and bites of animals, help control diabetes.
In Italy you may find curry leaves in stores fair and supportive of your city.

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a mio modesto parere è preferibile aggiungere le spezie a fine cottura, mantengono meglio il loro aroma e non si deteriorano troppo. in altre ricette ho notato l'uso del prezzemolo ad inizio cottura che secondo molti è addirittura tossico, meglio usarlo fresco. Grazie

- Daniela -

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