First, make this seitan: http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959 You can get the gluten at Harvest Co-Op in Central Square, or maybe from Whole Foods?

Then get a giant non-stick pot, like really big, like bigger than your head in all dimensions. 12-quart works, though I want to find a bigger one. You can use what I semi-affectionately call a "stick" pot though you will have to stir really aggressively to minimize what burns onto the bottom. You'll want the following ingredients:

2 large yellow onions
OPTIONAL: a bunch of garlic
a bunch of spices: I always use cinnamon, cumin, and coriander, and then experiment from there
OPTIONAL: 2 large potatoes or sweet potatoes
2-3 cups of lentils
OPTIONAL: veggie broth or bullion (I use the "better than bullion" stuff since one jar lasts me like six months in the fridge)
1 16-ounce can of diced tomatoes (tomato sauce works but there's more texture to the diced tomatoes and you're boiling it down anyway)
OPTIONAL: Other things that taste good in curry like chickpeas, currants, hot peppers

Put a bunch of olive oil in the pot with some finely chopped onions (like, 1cmx1cm pieces) and garlic if you want it. Pour in spices and cook them way down while you chop the potatoes into one-inch square hunks. Add in the potatoes and the lentils and 4-5 cups of water. Some of the water can be replaced with veggie broth and it adds flavor, but it's not strictly required. Make that boil and then put a lid on and simmer it for maybe 45 minutes, stirring occasionally (or not occasionally if you don't have a non-stick pot). Then open it up, add the remaining ingredients, and cook for an additional hour or so on low-medium heat to condense. Add in the seitan, chopped into chunks, partway through this process. (The seitan is actually optional --- I often make it with just chickpeas and currants --- but dude, seitan.)

Goes great over basmati rice; you can make it taste really different by switching the type of lentils or potatoes and the spices without actually changing the recipe, really. If you're not vegan, you can replace the olive oil with ghee; if you're not even vegetarian, I bet you could use meat stock or, I don't know, actual meat. I was going to say "and that should hold you over until you post the actual recipe" but I think I just did. Enjoy! Let me know how it works for you if you try it.