Vegan Dhaba Chicken-free Chickn - Beyond Meat Dhaba curry

Free of Dairy, egg, corn, gluten, yeast. Can be made soy-free with cooked chickpeas or chopped veggies. Use mild green chili to control the heat in this recipe. Add more cayenne and black pepper later if too mild. Serves 4 as a side

#recipes #easy #Vegan #Chicken #garlic #Sauce

Ingredients

• 12 oz (340.2 g) pack of any of the Beyond chicken-free strips, 2 loaded cups chopped or use 8 oz pack Tempeh, cubed
• 1 hot green chili
• 2 tbsp non dairy yogurt or thick coconut milk
• 1/2 tsp (0.5 tsp) lime juice
• 1/4 tsp (0.25 tsp) black pepper

For the sauce

• 2 tsp oil
• 1 medium red onion thinly sliced
• 1 hot green chili thinly sliced
• 6 cloves of garlic thinly sliced
• 1 inch ginger thinly sliced
• 3 medium tomatoes chopped or 2.5 cups
• 1 tsp coriander powder
• 1/2 tsp (0.5 tsp) cumin powder
• 1/2 tsp (0.5 tsp) turmeric
• 1/2 tsp (0.5 tsp) paprika
• 3/4 tsp (0.75 tsp) garam masala divided
• 1/4 tsp (0.25 tsp) or more cayenne
• 1 tsp kasoori methi dried fenugreek leaves
• 1/3 to 1/2 tsp salt
• 1 cup (250 ml) water

Instructions

1. Chop the strips into bite size pieces (3/4 inch). Blend the yogurt, chili, lime juice until smooth. Add a tbsp water if needed. Add to chopped beyond meat or tempeh and marinade for 15 minutes or longer.
2. Make the sauce: Heat oil in a large skillet over medium high heat. Add onion and cook for 2 minutes. Add ginger, garlic, chili and a pinch of salt and cook until translucent. 4 to 5 minutes, Stir occasionally to avoid burning.
3. Add tomatoes and ..............
4. ..................

Original Article from veganricha.com

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