INGREDIENTS
- 1 pack The Vegetarian Butcher What the Cluck
- 1 shallot coarsely shredded
- 1 clove garlic roughly chopped
- ginger to taste
- 1 tsp tumeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- chilli powder to taste
- 1 tin chopped tomatoes
- 1 chilli
- salt to taste
- 150 ml water
- 1 tsp garam masala powder
- 1 vegan roti
Preparation
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Serve with wholegrain paratha (found in the freezer at the supermarket or Asian toko).
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Chop the shallot, peel the garlic and finely chop. Peel the ginger and finely chop it too. Remove the frames from the red pepper and finely chop. Put oil in a snack or wok pan and fry the shallot, garlic, pepper and ginger together over low heat. After five minutes, add the vegan Chicken Sticks and fry until golden brown.
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Add the turmeric, coriander, cumin, garam masala and chilli powder and cook for a few more minutes. Add the diced tomatoes and let it simmer. Meanwhile, prepare the parathas in a non-stick frying pan over medium heat for about 5 minutes per side.
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Finally, add 150 ml of water, coconut milk or soy cuisine to the pan with the vegan Chicken sticks. Warm up, garnish with coriander and serve with the wholegrain parathas.
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