Wednesday, January 8, 2014

Vegan Indian "Chicken" Cashew Curry!

Yes, it is definitely flippin' cold out!  Time to get warm and cozy with an Indian curry.  Warming, comforting and bursting with flavor!

 So, it seems like there is a ton of work that goes into this dish because of the daunting long list of ingredients, but fear not!  It is really just the spices that you have to worry about.  And, most of you will likely already have many of these in you plantry!  And, if you are missing one or two, no worries!  It will still taste great!  The main spices you need to worry about are curry powder, turmeric, cumin, chili powder, garlic and ginger.  But primarily curry powder and cumin!!!!

I used my all time favorite vegan chicken product, Beyond Meat.  If you cannot get your hands on this tasty, protein packed plant based product, replace it with tofu or your own favorite meat replacement.

Another important part to the dish is the addition of coconut cream.  I used Trader Joe's brand and it was great!  Rich and thick, just like it says on the can.  The consistency was actually that of a butter and just melted into the curry broth when I spooned it in.

Vegan Indian "Chicken" and Cashew Curry

Ingredients:  (yields 3-4 servings)
1/2 package of Beyond Meat chicken strips (or your desired substitute) torn into chunks
1 potato peeled and cut into chunks
2 large carrots peeled and cut into pieces
1/4 c chopped scallions 
2 garlic cloves minced
1 tbsp fresh ginger minced
2 tbsp evoo

for the curry:
4 c veggie broth
4 tbsp curry powder
3 tbsp coconut cream
1 tbsp tomato paste
1-2 tsp turmeric
1-2 tsp cumin
1-2 tsp chili powder
1 tsp cinnamon
1-2 tsp paprika 
1 tsp all spice 
1 tsp ginger powder
1 tbsp corn starch

Start the curry sauce first.  Heat veggie broth to a boil and add in all the ingredients, ending with the corn starch.  Add in more corn starch to obtain your ideal curry sauce.  I like my consistency to be on in the middle of watery and thick.  Turn to low, cover and let simmer.

Heat evoo in a large saute pan and saute the garlic and ginger for about 2 minutes, then add carrots, potatoes and scallions, and continue to saute until carrots and potatoes are somewhat soft (about 10-12 minutes) stirring often.  Add more evoo if needed.  Add in "chicken" and then slowly pour the curry sauce into the mixture.  Turn to low, season more to taste, then cover and simmer to let flavors combine for about 15 minutes.

Serve with steamed white rice, brown rice or even quinoa!

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