A delicious and easy vegan chick'n curry with potatoes and coconut milk that's entirely chicken free. Instructions here are from scratch, but you can make this 30-minute recipe even quicker if you have my basic tomato onion sauce on hand.
½cupcoconut milk(divided, use the canned type, not the kind that comes in cartons)
1 to 2teaspoongaram masala(add 1 tsp, check, and add more if you want the curry to be more spicy)
8ozvegan chick'n pieces(I used the Tofurkey lightly seasoned grilled chicken, or use any similar product of your choice. If you want to avoid a meat substitute altogether, use 14 oz canned or cooked chickpeas)
Heat the oil and add the curry leaves and onions to it. Saute for a few minutes until the onions start to brown, then add in the ginger and garlic and black pepper and continue to saute another minute.
Add the tomatoes and stir in the turmeric and paprika, if using. Mix well and cover the pot and let the tomatoes cook five minutes or until they are completely pulpy and mushy.
Add the potatoes and 2 cups of the vegetable stock along with half of the coconut milk. Mix well, cover and let the curry cook until the potatoes are very tender, about 10 minutes.
When the potatoes are tender, stir in the garam masala and the chick'n pieces or chickpeas. Add the remaining vegetable stock at this point if needed to thin the curry out.You don't want to cook the curry for too long at this point or the chick'n will get too soft. Once the curry comes to a boil, add the remaining coconut milk and turn off the heat. Stir in the cilantro.
Serve the curry with rice, rotis, bread and wedges of lime to squeeze over the curry.
To make this recipe with the basic tomato onion sauce:
Heat oil, add the curry leaves and stir for a minute in the oil, then add 1 ½ cups of the tomato onion sauce. Once the sauce boils, proceed with step 3 where you add the potatoes.