One package seitan
One head cauliflower, chopped
Five medium yukon gold potatoes, chopped
two-three tomatoes
4 carrots, sliced
1/2 large white onion, chopped
bunch chives, diced
1/2 cup soymilk
3 tablespoons veganaise
1/4 cup curry powder
1 tablespoon + 1 tsp turmeric
to taste: cumin, chilis, hot peppers, mustard seed, cilantro, salt
Oil

Start by sauteing the onions in a generous 2 or 3 TBSP of oil. When they start to soften, add the potatoes, carrots, tomatoes, and spices (I added the cauliflower at this point, but as cauliflower cooks down faster I think this was a bad call. Add it a bit later.) Put in the soymilk and veganaise, stir it up... get it groovin, THEN add the cauliflower. :) Near the end toss in the seitan (if pre-prepared) and chives.

Serve with white basmati rice.

I wanted to make that good ol' chicken curry my daddy loves so much. The veganaise + soymilk + good tasting oil (I used avocado ...think some straight vegetable oil would do the trick) worked to make the perfect cream sauce that's really the base of this. I guess "traditional" Indian cuisine would use yogurt and/or ghee... but... chuh! Veganaise came out tastier.

I'll try to post pictures, when I have access to the scanner. It's lovely.