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Spinach 'Chicken' Curry [Vegan]
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... Read More
Ingredients You Need for Spinach ‘Chicken’ Curry [Vegan]
How to Prepare Spinach ‘Chicken’ Curry [Vegan]
- Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.
- Add the ginger and garlic paste and saute another minute.
- Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.
- Add the mushrooms and saute until they start to soften, about 3-5 minutes.
- Add the vegan chicken chunks and saute another three to four minutes.
- 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.
- Add the almond paste and 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil.
- Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves. Serve hot.
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