Vegan Curry Chicken Recipe

Step 1

Preheat oven 400 degrees F. Prepare a baking sheet with oiled parchment paper and set aside. Place soy curls in a bowl, add warm water to cover and allow to rehydrate for about 10 minutes. Drain Soy Curls, and toss with Bragg's liquid aminos, onion powder, garlic powder, thyme and coconut oil. Spread Soy Curls in a single layer on baking sheet and bake for 30 minutes turning after 15 minutes or until golden brown and crisp on the edges. Set aside.

Step 2

Heat oil in large saucepan on medium, add curry powder, turmeric and saute for 3 minutes, stirring often and being careful not to burn but must look darker.

Step 3

Add onion, garlic, green onion, ginger, and thyme, cook for 3 minutes stirring constantly until onions are soft. Add potatoes and stir to coat with seasonings.

Step 4

Add water, coconut milk and tomato paste, cover saucepan and bring to boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.

Step 5

Add Baked Soy Curls, salt, and cayenne pepper and chopped cilantro to taste, stir and cook until desired thickness is reached.