Vegetarian Hurry Curry
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
4 big plates
- Serves:
- 4-6
ingredients
- 1 1⁄2 cups vegetarian chicken pieces (most are vegan)
- 3 tablespoons cornstarch
- 1⁄4 - 1⁄2 teaspoon cayenne pepper (depending on how hot you like it)
- 1 1⁄2 tablespoons curry powder (give or take by taste)
- 1 teaspoon salt
- 1 vegetarian chicken bouillon cube
- 2 cups hot water
- 2 tablespoons olive oil
- 1 red onion, diced (med sized)
- 1 1⁄2 cups broccoli florets
- 1 1⁄2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1⁄2 - 1 cup plain yogurt (more or less depending on preference, can use a vegan version or omit but it will be hotter) or 1/2-1 cup sour cream (more or less depending on preference, can use a vegan version or omit but it will be hotter)
- 3 cups cooked rice (white or brown, flavored if you like)
directions
- cut veggies and saute in olive oil with garlic.
- meanwhile mix corn starch with curry powder, salt, and cyan in a plastic bag. add "chicken" to bag and shake to coat. mix water with broth cube.
- once veggies are soft add broth, tomato paste, and "chicken" including all the powder. mix well and simmer gently for 10 min or until thickened and flavors blended.
- mix in yogurt or sour cream and just warm through. serve over rice.
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RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.