Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Lightly brown 500 grams of seitan chunks in 3 tablespoons of vegetable oil in a large cast-iron pot or potjie pot over medium-high heat for 5 minutes until golden.

2. 2

   Remove the seitan and add 2 medium chopped onions and 4 minced garlic cloves to the pot, sautéing for 8 minutes until softened and fragrant.

3. 3

   Add 2 tablespoons of smoked paprika, 1 tablespoon of mild curry powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the onions, stirring for 1 minute until aromatic.

4. 4

   Layer 2 large sliced carrots, 4 medium cubed potatoes, and 1 large chopped red bell pepper on top of the spiced onions in the pot, do not stir.

5. 5

   Pour in 1 can (400 grams) of diced tomatoes and 3 cups of vegetable broth over the vegetables, adding 2 bay leaves, and bring to a gentle simmer.

6. 6

   Return the browned seitan chunks to the pot, layering them on top of the vegetables and broth, then cover the pot with a tight-fitting lid.

7. 7

   Simmer the potjie very slowly over low, consistent heat for 3 hours without stirring, adding 1 cup of corn kernels during the last 30 minutes of cooking.