Seitan in Pink Coconut Sauce with Curried Cashew Nuts
Thai Curry Cashews
Coconut Milk (use the canned version, the drinkable varieties are too thin)
Fry the seitan, red onion and spices until the seitan is crispy and the onion soft and browned.
In a separate pot, heat the tomato sauce and add peas, finely chopped garlic and *Thai Curried Cashew nuts. Let it putter on low heat until the garlic have softened, then add coconut milk and stir thoroughly, lastly add your crispy seitan and stir again.
*If you want the cashew nuts to stay crispier, add them at the end instead.