A day before: mix the curry powder and ginger with a tablespoon of olive oil. Coat both sides of the seitan fillets with this mixture. Wrap in cling film and leave in the fridge for 24 hours to marinate.
- On the day: reduce the pineapple juice to about half its volume. Add the coconut milk and leave the mixture on the heat for a few minutes to thicken. Remove from the heat, mix in half an apple and leave aside.
- Cube the rest of the apples and fry with the cinnamon, nutmeg and sugar until golden yellow.
- Grill the seitan until caramelised and serve with the apple cubes and pineapple coconut sauce.