We took grandma's curry recipe from India and made it plant-based!
First, we grind our own fresh spices into a zesty, dairy-free sauce with onions, green chili peppers and tomatoes. Then we slow-simmer our plant-based chik'n in it and serve over tuneric basmati rice. We dare you to say curry-cravings-covered 10 time fast!
Very happy this is a plant-based option. The perfect blend of flavors!
Puncture film 3 times
Microwave for 3 minutes on high.
Peel back film enough to stir gently. Re-cover with film.
Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film and dig in!
Preheat oven to 375°F.
Place tray on cookie sheet on MIDDLE shelf - leaving film on.
Heat for 20-25 minutes or until heated thoroughly to an internal temp of 165°F.