Vegan Chicken Curry

No Comments

Makes 12 servings

2 cups dry soy curls
1 package frozen veggies (peas & carrots)
2 cans coconut milk
2 cans diced tomatoes
1 can (15oz) garbanzo beans
1 large yellow onion
3 cloves Garlic
2 tbsp tomato paste
2 tbsp curry powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt

Mix the bouillon with boiling water. Hydrate the soy curls in the bouillon mix. Let soak for 10 min. Using a strainer, remove the soy curls from the water and press to remove excess water. Add 2 tablespoons of oil to a skillet over medium heat. Sauté the soy curls for 2-3 minutes until they’re browned. Remove from heat.

In a 4 quart pot set to medium heat pour 2 tablespoons of olive oil. Saute the onions and garlic for 2-3 min. Add in the tomato paste and spices and cook for 1 min. Add in the coconut milk & canned diced tomatoes, stir to combine thoroughly. Bring the mixture to a simmer then add in the canned garbanzo beans, frozen veggies and the soy curls. Stir to combine and let simmer for 5-6 minutes. Serve over rice or with naan.

Read More
Categories: Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *