Ingredients
oil
150g vegan/vegetarian “chicken” (any version will do, or even tofu)
1 onion, sliced
1 tsp freshly grated ginger
2-3 cloves garlic, crushed
1 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp cinnamon
2 cardamom pods
125ml coconut milk
1 tbsp cider vinegar
2 tbsp tomato paste (or a couple of whole tomatoes)
150ml water
salt and pepper to taste
Directions/Method
Saute the onions in a tablespoon or so of oil until they are nice and
golden before adding the garlic, ginger, and all spices. Cook for a
couple of minutes until fragrant.
Add the fake chicken and fry a further couple of minutes
(alternatively, you could fry the chicken separately and add later to
the sauce). Add about 150ml of water and the vinegar, cover, and simmer
on a low heat for around 20 minutes.
Finally, add the coconut milk and allow to simmer on low for a
further ten minutes.
Voila! You have super-simple Sri Lankan vegan chicken curry! Serve
over rice.
Serves one, with rice
Your question and comments are welcome