Sunday, June 21, 2015

Vegan Cilantro Coconut Curry with Beyond Chicken Strips

This is an easy and light coconut curry that is super yummy on top of quinoa or brown rice. I used Beyond Meat, Chicken Strips to add some additional protein. I like Beyond Meat's Chicken because their ingredients are pretty clean, opposed to other vegan alternative meats. It also REALLY tastes like chicken strips... Texture and all. I served the curry with roasted Kalettes, a new veg that's a combo of kale and brussels sprouts, and topped with freshly diced jalapeño peppers. If you're a baby, you can leave out the peppers. Enjoy!





Vegan Cilantro Coconut Curry with Beyond Meat Chicken Strips
by Sarah Farsh June 15, 2015
  • 1 can light coconut milk - organic, 365 Everyday Value™ (13.5 oz)
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes (leave out if you're a baby)
  • 2 tbsp fresh chopped cilantro
  • Juice of 1 lemon 
  • 1/2 tsp lemon zest
  • Salt/pepper to taste
  • Jalapeño's and cilantro - to top
  • Beyond Meat Chicken Strips - as much as you like, chopped
  • Roasted Kalettes (or any roasted veg of choice)
In a soup pot, combine coconut milk, all spices, cilantro, lemon, and lemon zest together, and bring to a boil. Lower flame to let sauce simmer and add in beyond meat chicken strips. Let stew for at least 15 minutes. Meanwhile, cook up your quinoa or rice following directions on the package, and roast your vegetable of choice. To assemble your bowl, scoop 1 - 2 cups quinoa or rice and top with coconut curry. Finish with your roasted vegetable and fresh jalapeño's and cilantro.

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