Enjoy our vegan recipe Coconut Chicken Curry by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3498 kJ (835 kcal)|
chef's knife, bowl, cutting board, Spoon, pot, spatula, non-stick frying pan
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.
Cook the rice according to the package instructions.
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.
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.
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.
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!