Cooking series with SoyaRama-Vegan coconut chicken curry with basmati rice
Part 2 of the cooking series with SoyaRama. I decided to try the chicken breast range to make a vegan coconut curry.
We don’t eat curry often but when I feel like eating curry on a Thursday, I enjoy experimenting with a vegan curry.
Why I cook curry with SoyaRama and coconut milk?
To me curry needs a hearty gravy and there is nothing more comforting than a curry made from roasted masala and coconut cream. To elevate this dish, I prepared it with SoyaRama “chicken breasts”. This created a lovely texture to the vegan coconut curry apart from its great tasting flavour. The “chicken breasts” are made from wheat protein which packs in the nutrients into the curry. This product is safely enjoyed by anyone especially if you are aiming to transition to a vegan lifestyle.
You can read more about the SoyaRama products
Part 1 of the cooking with SoyaRama featuring vegan tacos
Vegan coconut curry recipe
1 box SoyaRama chicken breasts
3 Tablespoons coconut oil
1 onion finely chopped
1 Tablespoon roast masala
2 teaspoon turmeric powder
1 teaspoon cumin powder
3 sprigs curry leaves
1/2 can chopped tomatoes
1 can coconut milk ( I use the light version)
salt to taste
Heat coconut oil to medium heat.Fry defrosted SoyaRama pieces until browned on both sides. Remove and set aside.
Fry onion in remaining oil until translucent. Lower heat and add ground spices and fry for 10 seconds. Add tomatoes and curry leaves simmer on low to medium heat until tomatoes cook down and you see some oil coming to the top. Add coconut milk and salt.Cook for 15 minutes. Add chicken pieces and cook for further 10 minutes.
Garnish with chopped coriander and serve with basmati rice.
* SoyaRama products provided to me for review.