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Christian Vegetarian Association Presents:
Take Heart!
Sri Lankan Faux Chicken Curry



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


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

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