Chick'n Lentil Curry
A delicious and easy curry that combines vegan chicken strips or seitan with lentils and spices. Perfect with rice or roti for a weeknight dinner.
Servings: 6
Calories: 235kcal
Ingredients
- 1 cup pink lentils (masoor dal, cooked on the stove or in a pressure cooker until tender)
- 16 oz seitan (chopped into chunks, or use chick'n strips)
- 2 cups crimini mushrooms (chopped. You can use other kinds of mushrooms, make sure you chop them in bite-size pieces)
- 1 tablespoon ginger garlic paste
- 1 large onion (diced)
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne (or paprika)
- ½ teaspoon turmeric (optional)
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
For serving
Instructions
- Heat oil. Add the onions and brown until they turn translucent.
- Add the chick'n strips or seitan. 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 cilantro. Enjoy!
Nutrition
Calories: 235kcal | Carbohydrates: 25g | Protein: 25g | Fat: 4g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 470mg | Fiber: 12g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 4mg