INGREDIENTS
9 oz vegan chicken – thawed a bit & cut into cubes
1/2 lb mushrooms – sliced
1 onion – diced
1/2 head cauliflower – broken into small florets (optional)
1 (15 oz) can chickpeas – drained & rinsed (optional)
1 (13.5 oz) can coconut milk (I used lite)
2 TBS coconut oil (or olive oil)
6 oz tomato paste ( I used some leftover, homemade spicy red pasta sauce)
3 garlic cloves – minced
1 tsp ginger – minced
2-3 TBS mango chutney (or use an apricot preserve – if chutney is not available)
1 TBS harissa sauce (or sriracha or other hot sauce)
1 tsp ground coriander
2 tsp garam masala
1 tsp curry powder ( I used red curry powder but any will do)
2 tsp turmeric
1 tsp chili powder
Cilantro as garnish
Cornstarch (only if your curry is too thin)
Cooked rice
DIRECTIONS
- Cook up some rice. I used brown basmati.
- Heat the coconut (or olive) oil in a large saute pan over high heat. Saute the onions & mushrooms until soft – stirring frequently. This should take about 5 minutes.
- Add the garlic & ginger & stir for about a minute. Try not to burn the garlic. Then – add the coconut milk & combine.
- Then – you can pretty much just add everything else. Lower heat to medium & simmer for a while. If you wanted to – once you added the garlic & ginger – you could just dump everything into a slow cooker & let it cook there on high for a few hours or more.
- Either way – it is done when the cauliflower is tender.
- If the curry seems too thin, maybe whisk in a TBS of cornstarch. Mine got too thick & I ended up adding a good cup or two of water. I imagine you will be doing the water addition, too, but the thickness is up to your personal taste.
- Season with S&P & maybe more chutney or hot sauce – depending on your palate.
- Serve over rice & garnish with cilantro.
Source : Delightful Delicious Delovely
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