Chick'n Lentil Curry
Recipe type: Curry
Cuisine: Indian
Serves: 6
  • 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
  1. Heat oil. Add the onions and brown until they turn translucent.
  2. Add the chick'n strips (halve them lengthwise if you'd like smaller pieces, as I do). Stir fry until they start to brown.
  3. Add the mushrooms, stir well.
  4. Add the powdered spices and ginger and garlic and stir-fry about a minute.
  5. 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.
  6. Garnish with chopped coriander. Enjoy!
Recipe by Holy Cow! Vegan Recipes at