Ingredients

The following ingredients have 4 Servings
  • 10 oz frozen spinach
  • 12 oz seitan or other chicken substitute ((cut in cubes))
  • 2 cups mushrooms
  • 1 onion ((minced))
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cup tomato puree
  • 1 tbsp coriander powder
  • 1 tbsp garam masala
  • 1 tsp red chilli powder ((cayenne for a big hit, paprika if you prefer your curries milder))
  • 1/2 tsp turmeric
  • 1 tbsp olive oil
  • 1/3 cup almonds
  • Salt to taste
  • 1/2 cup cilantro ((chopped))
  • Juice of 1 lemon

Instruction

  • Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.
  • Add the ginger and garlic paste and saute another minute.
  • Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.
  • Add the mushrooms and saute until they start to soften, about 3-5 minutes.
  • Add the vegan chicken chunks and saute another three to four minutes.
  • Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated.
  • Add the almond paste and 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil.
  • Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves. Serve hot.