- 2 teaspoons ground red pepper
- 2 teaspoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3 tablespoons vegan butter
- 1 cup chopped onion
- 2 minced garlic cloves
- 4 Gardein Tuscan chicken breasts (without sauce)
- 1 cup plain non-dairy yogurt
- 1 (6-ounce) can tomato paste
- 5 cups peeled and cubed baking potato
- 4 cups water
- 4 and 1/2 cups hot cooked basmati rice
- 2/3 cup chopped tomato
2. Melt the butter in a Dutch oven over medium heat. Add the onion and garlic; cook for 5 minutes, stirring frequently. Add the spice mixture; cook for 5 minutes, still stirring frequently. Cut the chicken into 1-inch cubes and add to the pan; cook for 10 minutes, stirring frequently.
3. In a bowl, whisk together the yogurt and tomato paste. Add to the pan, along with the potato and water. Bring to a boil, then cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Note: I just loved the salmon-pink hue of the yogurt and tomato paste. That said, I sincerely hope it's the only thing this salmon-colored ever in my vegan kitchen.
4. Meanwhile, prepare 4 and 1/2 cups cooked basmati rice. Place 1/2 cup rice on each of 9 plates. Top each serving with 1 cup curry mixture and about 1 tablespoon tomato. I also liked adding fresh cilantro sprigs for garnish and contrasting color.
Add one side dish to round out the meal. Here's one that will also feed a crowd: saute 4 sliced garlic cloves in a large saucepan over medium-high heat for 2 minutes. Add 6 cups vegan chicken broth (such as Imagine) and 2 pounds fresh green beans. Simmer for 20 minutes.
9 servings (1 cup curry mixture, 1/2 cup rice, 1 tablespoon tomato), Calories 315
Super spicy in the way that my husband loves - that is, not spicy on the tongue, but spicy in the back of your throat, in a way that warms you up from the inside-out. It's an effect that's growing on me too, so I really enjoyed this. I do recommend decreasing the spices if you're not used to the heat. The long stint simmering made the potato wonderfully tender, and I loved the creaminess of the yogurt-and-tomato mixture. The curry was a touch too watery though (even over rice), so I recommend adding less than 4 cups water.