Indian Butter Chick'n

 Source: The Vegan Meat Cookbook

2 1/2 cups uncooked jasmine rice

20 oz. frozen vegan chick'n strips (Morningstar- 2 bags)

oil to saute

1 cup chopped onion

3 cloves garlic, minced

1 TB ginger, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp red pepper flakes

1 cup vegetable broth

1 can coconut milk (14 oz)

1 can tomato sauce (14 oz)

1 large russet potato, diced

2 large carrots, cut into rounds

salt & pepper to taste

4 TB vegan butter

1/2 cup chopped cilantro

1. Cook rice and chick'n strips according to package directions. 

2. Meanwhile, heat oil in high-sided skillet or wok; saute onion, garlic, & ginger until fragrant. Stir in spices and cook a little more.  Stir in broth, coconut milk, tomato sauce, potatoes, carrots. Season with salt & pepper. Bring to a simmer, reduce heat, cover & simmer 25 minutes or until potatoes & carrots are tender.

3. Stir in butter until melted. Stir in chick'n strips & cilantro and simmer until all flavors are blended and heated through. Serve over cooked rice.