1 cup pink lentils (masoor dal), cooked on the stove or in a pressure cooker until tender
1 package Chick'n strips (I used the Morningstar ones)
2 cups chopped shiitake or crimini mushrooms, or both
6 pods of garlic, crushed and minced
1-inch knob of ginger, grated
1 large onion, diced
1 tbsp garam masala
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp chili powder (paprika)
½ tsp turmeric (optional)
1 tbsp canola oil
Salt to taste
Heat oil. Add the onions and brown until they turn translucent.
Add the chick'n strips (halve them lengthwise if you'd like smaller pieces, as I do). Stir fry until they start to brown.
Add the mushrooms, stir well.
Add the powdered spices and ginger and garlic and stir-fry about a minute.
Add the cooked lentils with any cooking liquid. You want a fairly loose but not watery gravy. Add water if needed. Bring to a boil, then turn the heat to low, and simmer for about 10 minutes. Add salt to taste.
Garnish with chopped coriander. Enjoy!
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/chickn-lentil-curry/