Saute seitan in oil in skillet until browned on all sides, set asidemeanwhile dice onion ad bok choy.
Add the onion and the crunchy stalks of the bok choy to the skillet, cook until soft.
Chop and set aside the bok choy leaves.
Blend the garlic clove, curry, garam masala, ginger, and tomatoes in a blender or food processor until smooth.
Once onions and bok choy are soft, add tomato mixture.
Stir in seitan and chopped bok choy leaves.
When leaves are wilted, add coconut milk, cook until heated through.
Season to taste with salt, and serve over rice
Source of recipe: My recipe, one of our favorites.