4 potatoes, peeled and
tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon cayenne
4 teaspoons curry powder
4 teaspoons garam masala
inch) piece fresh ginger root, peeled and minced
(14.5 ounce) can diced tomatoes
ounce) can garbanzo beans (chickpeas), rinsed and drained
ounce) can peas, drained
ounce) can coconut milk
1 bag of frozen vegan chicken strips
Boil your potatoes for about 15 minutes, or until tender and drain them. Let them sit for a few.
While waiting for your potatoes, in a BIG skillet (I ended up having to put everything back into my huge pot at the end so it’d all fit) Heat the oil, onion, and garlic for about 5 min. You want the onions to turn translucent. Add the seasoning: cumin, cayenne pepper, curry powder, graham masala, ginger, and salt. Mix it all in and make sure everything is coated for about 2 min. Add your tomatoes, beans, peas, and potatoes you made before! Pour in the coconut milk and simmer. Let it simmer for about 5 to 10 min.
During the simmer time, make your frozen chicken! Follow instructions on the package. Mine was ready in about 10 min, so it worked perfectly! I then mixed in the chicken, making sure it was nice and coated.
Yummy! I found it a bit spicy! I’d probably knock down all the spices a bit. But then again I’m a total pansy, my boyfriend didn’t find it too spicy at all. So there’s that! It was still really good though! I’d make it again!