Coconut Chicken Curry

Cut the pepper into strips, peel and chop the ginger and garlic. Put the peppers into a bowl and garlic and ginger into a second one.

• 1 Bell pepper, red (~ 5.1 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)

Cook the rice according to the package instructions.

• ½ cup Rice

Heat the canola oil in a non-stick frying pan over medium heat. Add the chicken substitute and curry powder and fry until the chicken sub stitute is golden brown.

• 1 tsp Canola oil
• 6 oz Vegan Chicken Substitute
• 2 tsp Curry powder

Add the canola oil into the pan. Fry the garlic and ginger for 1-2 minutes, stirring occasionally. Add the pepper and fry for 5-6 minutes.

• 1 tsp Canola oil

Mix the coconut milk, water, and starch in a small bowl. Add to the pan with curry paste, season with salt and let simmer for approx. 5 minutes.

• 3 ⁠½ Tbsp Coconut milk
• 2⁄3 cup Water
• 1 tsp Cornstarch
• ½ tsp Curry paste, red
• Salt

Remove from the heat, add the chicken substitute back to the pan and warm with the residual heat.

Serve the curry on a bed of rice.

Enjoy your meal!