All Photos © Christine Elise McCarthy 2015
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I have been making Indian food since the eighties. I love it! On this blog, I have shared
and my personal favorite – Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice
BUT – this dish today has to be the easiest BY FAR and it is so fucking delicious – I can hardly stand it! Just throw the ingredients into a slow cooker & come back in two hours and HOLY SHIT! The house smells like an Indian restaurant & the curry is SO yummy & creamy & vegan! So – what is your excuse?
Go buy some Beyond Meat chicken & get the party started!
Vegan Indian Chicken Coconut Curry (Slow Cooker)
Serves four or more – especially with rice
(any vegetables work but I used the ones listed)
9 oz vegan chicken
1 tomato – diced
5 mushrooms – sliced
1 onion – diced
1 cup peas
1 cup dry (or canned) chickpeas
4 cloves garlic – chopped
1 TBS ginger – minced
6 oz tomato paste
1 (15 oz) can lite coconut milk
1 can Rotel (or 15 oz diced tomatoes)
1 TBS turmeric
1 TBS chili powder
1 TBS curry powder
1 TBS garam masala (if you can’t find it – make it – recipe HERE)
10 green cardamom pods (if you can’t find it – blow it off)
1 TBS cornstarch
2 cups vegetable stock
1 TBS nutritional yeast (very optional)
Cilantro as garnish
Put everything except the peas & cilantro into a slow cooker. Set on high. Cook two hours or until the chick peas are tender (not an issue if you used canned ones).
Stir in the peas.
Serve with rice & garnish with cilantro.
It don’t get easier than that, bitchez!