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Wednesday, December 14, 2011

Tikka Masala - Vegan Style

Total Time: 1 hrs 15 mins

Prep Time       : 30 mins
Cook Time     : 45 mins


   Marinade :

    1 cup soy yogurt
    2 teaspoons minced fresh ginger
    6 bamboo skewers
    2 tablespoons fresh lemon juice
    2 teaspoons ground cumin
    1 teaspoon ground red pepper
    2 teaspoons fresh ground black pepper
    1 teaspoon cinnamon
    1 teaspoon salt
    4 vegan chicken , scallopini breasts by Gardein (available at most Whole Foods stores)


   1 teaspoon paprika
    1 teaspoon garam masala
    1/2 teaspoon salt
    1 (8 ounce) can tomato sauce
    1 cup coconut milk (can substitute lite)
    1/4 cup frozen peas
    1/4 cup fresh cilantro , chopped
    1 tablespoon Earth Balance margarine
    2 garlic cloves , minced
    2 teaspoons ground coriander
    1 teaspoon ground cumin


 - Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.

 - Soak bamboo skewers in warm water while preparing sauce.

 - For sauce, melt 'butter' on medium heat until melted.
 - Add garlic and cook for 1 minute.
 - Stir in coriander, cumin, paprika, garam masala and salt.
 - Stir in tomato sauce and simmer for 15 minutes.
 - Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
 - Thread Gardein chicken onto skewers and discard marinade.
 - Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
 - Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
 - Garnish with fresh cilantro and serve with Basmati or Jasmine rice.


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