Saturday, August 16, 2014

Easy "Chicken" Curry

MAKES TWO SERVINGS
This is a super-fast meal to prepare. It keeps well in the fridge for a couple of days so feel free to make a larger batch. I made mine with Beyond Meat Chicken-Free Strips. It is also great with chicken breast or thighs. I also added the peas directly to my bowl raw. They get warmed through easily and have a tendency to get mushy if left in the pot.

INGREDIENTS:
1 large can of diced organic tomatoes
1TBSP Coconut Butter (or Coconut Cream)
1TSP Cumin
1.5 TBSP Madras Curry Powder (or to taste)
2 Pickled Jalapeno Peppers diced (or to taste)
¼ TSP Pink Himalayan Salt (or sea salt)
1 9 OZ Package Beyond Meat Chicken-Free Strips cut into ½ inch pieces
1 Cup Organic Garbanzo Beans (Chick Peas)
1/4 Cup Organic Farm Fresh Peas (or organic frozen)
Toasted Coconut Strips for Garnish (optional)

Easy "Chicken" Curry


DIRECTIONS:
Place diced tomatoes, coconut butter, cumin, curry powder, jalapeno peppers and salt in a medium sauce pan. Bring to a simmer for five minutes to meld flavors. Add Beyond Meat Strips and Chickpeas and simmer for five minutes or until heated through. Place some peas in the bottom of your serving bowl and ladle Curry on top of peas. Top with more peas and toasted coconut if using.


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