Chickenless Curry

Photo: Randy Graham, Valley Vegetarian

Curry shown with “Beyond Chicken” and bamboo shoots.

It’s not just the unique blend of spices and the blended onions, garlic and fresh ginger that make this an unusual curry dish. Nope! The addition of Beyond Meat – Chicken Free Strips adds just the right amount of texture and protein. The mock chicken strips are vegan, nutritious, cholesterol free, non-GMO, kosher, gluten free and their texture and taste hold up in this complex curry.

This is quick and easy to make but you’ll want to take your time to savor each bite.

Ingredients:
2 large yellow onions (chopped course)
2 garlic cloves (peeled)
1-inch piece fresh ginger (peeled and chopped)
¼ cup coconut oil
1 tablespoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
Pinch of ground cloves
Pinch of ground cardamom
1 12-ounce package Beyond Chicken strips
¼ teaspoon turmeric
1 cup tomato sauce
1 cup vegetable broth
Garam masala (garnish)

Directions:
Use a food processor to chop the onions fine. Add the garlic and ginger and process until they are chopped fine (really fine) as well.

Heat the oil on medium heat in a large, heavy saucepan. Add the coriander, cumin, cinnamon, cayenne, cloves, and cardamom and cook until fragrant, about 1 minute. Add the onion mixture and cook over, stirring occasionally, until the mixture is golden brown, about 5 to 6 minutes.

Use half of the package of the vegan Beyond Chicken strips. Cut the strips into 1-inch pieces and add to the saucepan. Add turmeric, tomato sauce, and broth. Reduce heat to medium-low, cover and simmer for 10 minutes more. Season with salt to taste and transfer to a serving bowl.

Sprinkle with garam masala, garnish with cilantro, and serve with Basmati rice on the side.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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