Vegan “Chicken” Curry
Vegan “Chicken” Curry
A rich, flavorful North Indian dish composed primarily of a combination of spices, vegan meat substitute, and coconut milk in lieu of a dairy-based cream. Supplementary ingredients include onion, pepper, ginger, garlic, and tomato. Garnished with cilantro and served with traditional Indian bread and/or rice.
Ingredients
- 8-12 oz meat substitute, cut into 2” pieces Recommended: Gardein Chick’n Strips, Gardein Beefless Tips, or No Evil Foods Comrade Cluck Plant Meat
- 16 oz coconut milk
- 1 medium onion
- 2 serrano peppers
- 4 cloves garlic
- 1 tbsp ginger
- 3 tbsp tomato paste
- 3 tbsp oil
- 2 tsp salt adjust to taste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/3 cup cilantro, chopped
Instructions
- Add onion, garlic, ginger and serrano peppers to a food processor. Process ingredients until a coarse paste is formed.
- Heat oil in a pan over medium-high heat.
- Add the paste mixture. Cook for 5 minutes or until golden brown. Stir frequently.
- Add tomato paste and mix well. Cook for 2 minutes.
- Add salt, turmeric, and red chili powder. Mix well. Cook for 2 minutes.
- Add meat substitute and mix well. Cook for 4 minutes. Stir frequently.
- Turn heat to medium-low. Add coconut milk and mix well. Cook for 5 minutes. Stir occasionally.
- Add garam masala and mix well. Cook for an additional 2 minutes.
- Remove from heat and garnish with cilantro. Serve with naan and/or rice.
Notes
Adjust spice level to accommodate preference.
Add a small amount of water (no more than 1/2 cup) to achieve a thinner consistency.