Welcome to the world of Vegan Indian Cooking. One of my favorite types of food is Indian Cuisine. About 90% of the Indian population in India are Vegetarian. The country is filled with amazing fresh spices and vegetables. I aspire to travel there soon to take in all that the country has to offer, and eat great Indian food. I hope you enjoy this dish as much as I did……. Enjoy!
4 tablespoons of Vegan butter
1 whole yellow onion sliced thinly
4 Quorn brand vegan chicken breast cut into cubes
1 teaspoon of cumin seeds
2 cloves of garlic chopped
1 tablespoon of tumeric
1 tablespoon of freshly grated ginger
1 whole cinnamon stick
1 tablespoon of Garam Marsala
2 cups of coconut cream
1/2 cup of vegan yogurt
2 tomatoes chopped
salt to taste
a small bunch of fresh cilantro for garnish
In a large heavy pan, heat the butter until it is frothy. Add the cumin seeds and cook until they are fragrant and begin to brown. Add the onion and cook until translucent. Add the chopped garlic and allow to cook for about a minute. Add the tumeric, the garam marsala and the ginger. You can now add the tomatoes and the cinnamon stick. Allow to simmer for 10 to 15 minutes. Add the coconut cream and the yougurt and simmer for an additional 10 minutes. Add the chicken cubes and cook for 30 minutes. Serve over Jasmine rice and garnish with the fresh cilantro, salt to taste.