If you are confused from the title, rest assured this is still a vegetarian blog. Today’s recipe is made of meat-free ‘Chicken’ (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a Vegan dish that tastes amazing.
Chicken & Spinach Curry
- Heat 1tbsp oil in a saute pan; add cumin seeds and once they splutter, add onions and saute until lightly browned around the edges.
- Add turmeric and g+g paste and cook for another minute.
- Next stir in the tomato puree along with all the dry masalas and salt. Cook covered on medium-low flame until tomatoes turn darker and oil start to ooze out around the edges.
- Add the chopped mushrooms, mix well; cover and cook until the mushrooms are tender, about 4-5 minutes.
- Next add the chopped chicken and cook until heated through, about 3-4 minutes.
- Add the spinach puree and cook covered until completely cooked.
- Stir in the almond butter (paste) and cook for about 3-4 minutes. Add water at this stage to get to the desired consistency.
- Check seasonings, squeeze the lemon juice and the curry is ready to serve.
I paired the curry with Quinoa & Basmati Pilaf, another recipe that’s been on my to-make list for a while. This recipe is from “Big Vegan” cookbook by Robin Asbell.
Quinoa & Basmati Pilaf:
- Heat 2tsp oil in a medium sauce pan; add shah jeera and once the seeds start to splutter, add onions and cook until translucent, about 4 minutes.
- Add quinoa and basmatic rice to onions and cook on medium-high flame, stirring constantly until lightly toasted, about 3-4 minutes.
- Add 2¼ cups of water, salt and pepper and bring the mixture to a boil; lower the heat to medium-low and cook covered for 15-20 minutes or until all the water is absorbed and grains are cooked through. Set aside for at least 10 minutes before fluffing the pilaf.
- Enjoy with your favorite side.