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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.

Ingredients

4 tablespoons
Coconut Oil
3 tablespoons
Red Curry Paste
2 teaspoons
Fresh Ginger (Grated)
1 tablespoon
Ground Corriander
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
Medium to Large Head Cauliflower (stem removed and cut into florets)
1
13 1/2 oz. Can Diced Tomatoes
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
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