Seitan with apple and curry
Main courses 30'   clock 4   people


  • Abinda Seitan Spelt
  • 2 apples
  • 200 g coconut milk
  • 1 tbsp curry powder
  • 400 ml pineapple juice
  • ½ tsp powdered ginger
  • Cinnamon powder
  • Nutmeg
  • 2 tbsps brown sugar
  • 4 tbsps olive oil
  • Salt


Seitan with apple and curry

Seitan with apple and curry


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.
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