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Spinach ‘Chicken’ Curry [Vegan]

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The best part about freeing this recipe from animal products is that you make what is a fairly healthy dish even far more healthier, because vegan chicken substitutes are of course cholesterol-free and usually low-calorie. They also pack a ton of protein, just like meat. Each serving of this very hearty recipe has just 128 calories, more than 10 grams of protein, and more than 4 grams of dietary fiber.

Spinach 'Chicken' Curry [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

8

Ingredients

  • 1 10-oz package of frozen spinach, thawed in the microwave with a tablespoon of water. I just put the frozen block in a microwave-proof bowl with the water and zap it for five minutes. Puree in a blender and set aside.
  • 1 package vegan chicken, cut into cubes.
  • 2 cups mushrooms. Halve the mushrooms if they’re small, and quarter if they’re larger.
  • 1 onion, minced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cup tomato puree
  • 1 tbsp coriander powder
  • 1 tbsp garam masala
  • 1 tsp red chilli powder (cayenne for a big hit, paprika if you prefer your curries milder)
  • 1/2 tsp turmeric powder
  • 1 tbsp olive oil
  • 1/3 cup of almonds, soaked in hot water for two hours, then pureed in a blender to a smooth paste with 1 cup water
  • Salt to taste
  • 1/2 cup chopped coriander leaves
  • Juice of 1 lemon

Preparation

  1. Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.
  2. Add the ginger and garlic paste and saute another minute.
  3. Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.
  4. Add the mushrooms and saute until they start to soften, about 3-5 minutes.
  5. Add the vegan chicken chunks and saute another three to four minutes.
  6. Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated.
  7. Add the almond paste and 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil.
  8. Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves. Serve hot.

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AUTHOR & RECIPE DETAILS


photo

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.


 

 

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