Classic Indian butter chickn' with soy curls, green peas, and brown rice
A plant-based take on this staple classic Indian recipe. A spicy and buttery taste paired with soy protein, green peas and brown rice. An easy dish to prepare with simple steps makes a wonderful weekday dinner. its warming, healthful ingredients make for a satiating meal.
1 cup dehydrated soy curls
1 cup green peas
1 cup brown basmati rice
1 tsp ginger, grated
½ large red onion, thinly sliced
3 cloves garlic, minced
1/3 cup tomato paste
1 can full fat coconut milk
1 ½ tsp all spice
2 tsp curry powder
1 tsp cumin
1 tsp paprika
½ tsp black pepper
Sea salt to taste
1 tbsp avocado oil 1: Cook rice according to package directions. Keep covered and set aside when done.
2: Rehydrate soy curls by adding hot water, following package directions.
3: Add avocado oil to a large skillet. Sautee ginger, garlic and onion until fragrant.
4: Add rehydrated soy curls and all listed spices into the skillet and mix well, then add 1/3 cup tomato paste and give it another mix.
5: Pour in coconut milk and reduce heat to a low simmer.
6: Add green peas to a small pot with enough water to cover and heat on high.
7: To serve, add rice and peas to a serving bowl and butter chickn’ on the other side. Garnish with chopped cilantro.