Super simple spicy red vegan “chicken” coconut curry!!
Ok, this is my heavy hitter. Curries have become a newer staple in my diet for the last 5-6 months. They’re an excellent way to pack in veggies, protein, and spice!
They make excellent full meals, lunches, and are an easy tupperware leftover food.
There are many ways to make curries, and that’s what makes them great in my opinion, a few alterations and it’s a whole new experience. Here’s what I put in mine tonight and how I made it…
What you need…
1 can whole peeled(or crushed) tomatoes
1 cup coconut milk(I used Trader Joe’s “light”)
1/2 brick cubed tofu
1 package of soy “chicken”
1 1/2 cans of garbonzo beans
1 cup chopped brocolli
1 cup chopped mushrooms
1 cup chopped cauliflower
2 cups frozen peas
1/2 cup diced onions
4 tbsp hot curry powder(there are different varieties but most are consistent)
1 tbsp chili powder(the one I get is incredible hot)
How to do this…
First, add coconut milk, tomatoes, and spices together in a blender or food processor to puree it all together. Put in large soup pot and turn to med/hi.
Cube tofu and cut “chicken” into small 1/2 inch pieces. Add to curry base and cook 5 minutes.
Be sure all vegetables are prepared(chopped and diced) and beans are rinsed. Add them to the curry base.
Cook on medium/hi for 10-15 minutes. Curry will begin to boil, turn down to medium and let simmer for another 20 minutes.
That’s pretty much it!
Vegetable alternatives you could add include potatoes, zucchini, green beans, butternut squash, etc…
Sometimes I’ll add a little different spice for a quirky kick. I like to add some garlic pickle(get this at Indian market) or another pickle.
Also, a great add(but would make it non vegan) would be cubed paneer. Paneer is an Indian cottage cheese of sort. It also adds some level of fat(it’s a whole milk based cheese).
Make it spicier, thicker, soupier, healthier, fattier, etc…
Curry is fun, be creative, try it out, make it yours!