cantonese seitan curry

http://chowvegan.com/2011/01/20/cantonese-style-curry/

Serves 2-4
2 garlic cloves, smashed and roughly chopped
8 ounces seitan chunks
3 medium red potatoes
1 medium carrot
1 medium zucchini
2 teaspoons curry powder
1/2 teaspoon sugar
Salt to taste
1 teaspoon olive oil
1 green onion stalk, chopped

Peel and slice the carrot at a diagonal, peel and cut the potatoes and zucchini into 1″ chunks using a roll cut.
Heat a wok until it’s hot, add the oil and swirl to coat the wok. Add the garlic and stir-fry for a few seconds. Add the seitan and brown for a couple of minutes.
Add the rest of the vegetables and give it a few quick tosses then add the curry, sugar and salt to taste and mix to combine. Add water to just barely covering. Cover and bring to a boil.
Reduce heat to medium-low and cook, stirring occasionally, until the water is absorbed and the vegetables are tender. To thicken the liquid to make more of a sauce, smash a few of the potatoes.
Garnish with the chopped green onions and serve on top of steamed rice.