This is how you make it Remove the seeds from the cardamom pods. Place the fennel seeds, cardamom, coriander seeds, cloves, peppercorns and chili flakes in a dry frying pan and roast for 3-5 minutes. Remove the herbs from the pan and put them in the blender or herb grinder. Grind fine. Cut the garlic, ginger and lemongrass into slices. Roast for 2 minutes in the dry frying pan. Add the garlic, ginger and lemongrass to the herbs and grind into a fine curry paste. Add the cinnamon, peanut butter, maple syrup and miso and mix. Cut the potatoes and carrots into cubes or slices. Put the coconut oil in a large frying pan. Add the potatoes and carrots and fry briefly. Add the curry paste. Deglaze with a pot of seitan, including moisture. Add the coconut milk and water and simmer gently for about 25 minutes. The curry is ready when the potatoes are cooked and the sauce has thickened enough. Meanwhile, cook the rice according to the instructions on the package. Serve with rice. Garnish with peanuts.