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]
- 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
- 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.