You will not believe this curry is meat free!
Texture like a chicken curry but not a bit of chicken in sight. Thanks to Iceland for their glorious No Meat range, I have been obsessed with their No Chik Vegan Strips for about a year now. And I think you will get obsessed as soon as you try. They’re made from soya so if you can’t get your hands on these particular ones then standard soy chunks will do the trick. And failing that, throw in some chickpeas and veggies or anything of your choice. The sauce is so gorgeous you’ll be able to make the most tasteless vegetables taste glorious!
This is a great recipe for those who have recently transitioned to eating more of a plant based diet and miss the texture of meat. And also superb for making a big batch off and storing in the fridge of freezer to eat throughout the week. I couldn’t be making this any easier for you guys right?
We inhaled the lot with a big serving of wholegrain rice (always opt for wholegrain as it contains more fibre. And we need to be consuming 30g of the good stuff a day!) alongside from coconut yoghurt for extra creaminess. This curry is seriously a winner and will blow meat eaters and non meat eaters socks off. Let me know how you get on!
takes approx. 1hr 10 minutes
Ingredients
2 bags (640g) of frozen Iceland No Chik Vegan Strips or soy chunks/similar
1 can (400ml) coconut milk
1 can (400ml) tinned tomatoes
1 white onion (finely diced)
2 cloves of garlic (crushed)
1/2 teaspoon of fresh ginger
1 tablespoon of tomato puree
1/4 teaspoon of chilli powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of garam masala
1/2 teaspoon of salt
serve with:
diced red chilli
fresh coriander
rice
Method
- In a large saucepan on a medium heat add a glug of oil along with the diced onion. Sauté for a few minutes until the onion starts to turn translucent before adding the crushed garlic and ginger.
- After a couple of minutes add the tomato puree, chilli powder, ground cumin, ground coriander, garam masala and salt. Coat the onion evenly in the spices.
- Next add the coconut milk and tinned tomatoes and mix everything together.
- Leave to simmer for a few minutes before adding in the vegan strips or soy chunks.
- Turn the heat down slightly and leave to cook for 20 minutes stirring occasionally.
- Garnish with fresh red chilli, coriander and serve with rice and coconut yoghurt.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats
