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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I made this after Christmas out of my left over tofurky and it was good. I got this recipe off Epicurious and modified it quite a bit. Ingredients:
2 tablespoons curry powder |
1 pinch salt |
1/2 lb vegetarian chicken substitute (seitan, etc) |
1 tablespoon canola oil |
1 shallot, chopped |
2 garlic cloves, minced |
1 teaspoon chili flakes |
1 pinch sugar |
1 stalk lemongrass (cut into smaller pieces) |
1/4 inch piece gingerroot, grated |
1 cup vegetable stock |
1 cup cauliflower |
1 cup light coconut milk |
1/2 large yellow onion, cut into wedges (or 1 whole smaller onion) |
1 small sweet potato, peeled and chopped into 1-inch pieces |
Directions:
1. Take 1T of the curry powder with salt, add the chicken and coat. Set this aside while prepping the rest.
2. Heat oil on medium heat, add shallot and garlic and cook for about 30 seconds. Then add chili flakes and the remainder of the curry powder. Stir about 10 seconds.
3. Add chicken and cook until golden.
4. Add sugar, lemongrass, ginger and stock. Bring to boil. Add sweet potato, cauliflower, onion and the coconut milk.
5. Cook this for 15 minutes or until all veggies are tender. *I added a little more water while I was cooking, depending on how you like your curry you may or may not want to.
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