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Vegan Chicken Curry

Description

Here’s a quick and oh so easy curry that’s full of protein, nutrients, and flavor. Feel free to play around with the amount of curry paste depending on whether you want more or less heat. This recipe is medium hot as is. We consider this a basic recipe to build with, based on which vegetables are on hand. Another tip is to consider using a rice maker for your side of rice to accompany the curry. It’s a foolproof way to get perfect rice each time. At the Spiral House, we like to add a couple tablespoons of hiziki seaweed curls to the rice and water before cooking for extra body and flavor.

  • Vegan Chicken Curry

Ingredients

1
Medium to Large Head Cauliflower or Broccoli (stem removed and cut into florets)
4 tablespoons
Coconut Oil
3 tablespoons
Red Curry Paste
2 teaspoons
Fresh Ginger (Grated)
1 tablespoon
Ground Corriander
1 teaspoon
Ground Cumin
1
Large Yellow Onion (diced)
5
Large Cloves Garlic (finely chopped)
1
8-0z. Package Frozen Sweet Earth Mindful Chik'n (defrosted); or 1 13 1/2 oz. can chickpeas, rinsed and drained
1
Large Red Bell Pepper (cored, seeded and diced)
12 ounces
Fresh Shitake Mushrooms (stems removed, caps cleaned and cut into pieces)
1
13 1/2 oz. Can Coconut Milk
 
Salt and Freshly Ground Pepper (to taste)
4 tablespoons
Coarsely Chopped Cilantro for Garnish

Summary

Yield
Servings
SourceAndrea Barrist Stern
This recipe is: 
Gluten-Free, Nut-Free, Soy-Free

Instructions

  1. Steam the cauliflower or broccoli florets until nearly done. Drain and place in an ice bath.
  2. Heat the coconut oil and curry powder over a low flame, stirring until mixed. Add coriander and cumin and stir until fragrant.
  3. Add the ginger, onions and garlic and sauté for about 5 minutes until onions are soft.
  4. Add the vegan chicken and sauté for 5 to 10 minutes.
  5. Add the red pepper and mushrooms and sauté for 5 minutes.
  6. Add the coconut milk.
  7. Add the cauliflower or broccoli. Cover and simmer a few minutes just until heated. 
  8. Season with salt and freshly ground pepper to taste.
  9. Serve in a bowl with chopped cilantro on top and a second bowl of rice to the side.

Notes

  • You can vary the mix of vegetables based on what you have. This is a great dish for using what you have in the fridge or garden.
  • Vary the amount of curry paste according to taste. Four tablespoons is fairly hot, two is fairly mild.
  • If you need to thin or extend the sauce a little just use a small amount of dry white wine.