Clean the chestnut mushrooms and cut them lengthwise into half. Set aside.

Slice the onion and finely dice both bell peppers as well as the garlic. Set aside.

Dice the seitan and the tofu. Set aside.

Fill a large pot with 1 L (4.17 cups) of hot water. Add the basmati rice and curry powder, stir, and let it boil until most of the water is gone (30-45 minutes).

2. In a wok, over medium-high heat, heat 2 tablespoons of olive oil. Add the garlic. When golden brown add the sliced onion. Stir for 2-3 minutes. Meanwhile, get a large frying pan and start heating the other 2 tablespoons of olive oil over medium-high heat. Add the bell peppers and stir frequently for another 2-3 minutes. Add the brussels sprouts, whirl everything around in the wok and add a cup of water while standing back to avoid splattering oil. Cover and let it simmer for 5-10 minutes, stirring every now and then. Add water if necessary.

3. Put the sliced chestnut mushrooms in the large frying pan and grind some white pepper over it. Whirl them around every now until they are slightly brown and reduced in size (about 4-5 minutes). Stack them on one side of the frying pan. Add the tofu and seitan. Cover the tofu with ground ginger. Stir until the tofu is golden brown and then whirl everything around. Stir-fry for 2-3 minutes. Add the tomato sauce and a cup of water and stir. Add some ground black pepper and let it simmer for 2-3 minutes. Stir and cover.

4. Add the tomato/mushroom/tofu/seitan mixture to the wok and stir. Make sure there is water half-height in the wok (you should see it to the sides of the mixture). Stir, cover, let it simmer for another 3-5 minutes and then add the mixture to the large pot with the nicely yellow basmati rice and stir.

One time I did not have all the ingredients for both recipes so I had to come up with something all new and original (cough, cough). Anyway, I was pleasantly surprised when I ate this cold the next day. I use a basmati/wild rice mixture nowadays which gives the dish a little extra something.