In a skillet, saute the garlic, ginger, peppers, and onion in olive oil for 2 minutes.
Add the seitan and spices. Saute for until the the onions are soft. Add the mango, and stir.
Gently pour in the coconut milk. Stir in the carrots and squash. Gently stirring to combine.
Cover and simmer for 10 minutes or until veggies are tender but not soggy. Serve over cooked rice (try jasmine or basmati).

3 cloves garlic, minced
1 inch fresh ginger, minced
2 serrano peppers, chopped
1/4 cup sweet onion, chopped
olive oil
2 cup seitan, bite size pieces
1/2 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cardamom
1 tablespoon curry powder
1/4 teaspoon ground black pepper
1 mango, chopped
1 14-fl oz can coconut milk
1 small zucchini, sliced
1 small yellow squash, sliced
1 large carrot, sliced