Vegan chicken curry dish

Vegans certainly don’t eat only lettuce and raw vegetables. Lisa Stel, known for the Lisa goes Vegan platform, hopes to dispel that misconception with her book Vegan Comfort Food. It contains only warm, easy and – of course – vegan recipes. Like this vegan ‘chicken’ curry dish with sugar snaps and cashews.

Lisa: “As a student, I would sometimes cook a chicken curry dish using all kinds of packets and sachets. At the time, I thought I was a good cook; now I know better. This vegan chicken curry dish tastes even better than I remember and can be made with fresh ingredients.”

Method

1. Cut the spring onions into rings and the bell pepper into large pieces. Prepare the rice according to the instructions on the packet. Roast the cashews in a dry frying pan until golden brown and set them aside.

2. Heat some oil in a frying pan and add the plant-based chicken pieces. Fry them together with the sugar snaps, bell pepper, turmeric, curry and paprika powder for 4 minutes until golden brown. Then add the coconut milk and reduce the heat. Simmer gently for another 10–15 minutes so the sauce can thicken. Add the raisins at the end and heat them through briefly.

3. Take a deep plate and serve the curry dish with rice. Garnish with the roasted cashews, sliced spring onion and, if desired, lime juice.

Lisa’s tip: “Feel free to add a handful of fresh spinach for extra vegetables. Don’t like coconut milk? Use oat or soy cream instead.”

Title: Vegan Comfort Food
Author: Lisa Stel
Publisher: Het Boekenschap
Price: €40,95