Vegan Keema Masala

Color Bento ^_^ (recipe included)
recipe
Image by I Love Egg
Top Tier: Rose Wine Beet/Chicken/Bean Sprout mix.
Bottom: Canned bean salad, dried bananas, dried fruit.

Rose Wine Tinted Beet Mix Recipe

Ingredients:
-Beetroots(I used pre-boiled refrigerated ones, but canned shout also work. If using fresh ones, boil them before adding to the recipe)
-Bean Sprouts
-Slices of raw chicken thigh
-Rose wine
-Mushrooms
-Bay Leaf (optional)

Directions:
Soak the chicken in the wine for at least ten minutes. While waiting, dump the mushrooms whole in a pan with just enough water to cover the bottom and let them steam, along with the bay leaf. After 10minutes have passed, add the chicken to the mushrooms. Once the chicken is mostly cooked, add the bean sprouts and sliced beetroot pieces. The meal is ready once most of the liquid has boiled away or the bean sprouts have wilted. If the bean sprouts haven’t wilted by the time all the liquid is gone, add a tiny bit more to the mixture until this happens.

I loved how the beets gave the food a natural pink tinge! ^_^

Skanaus! 🙂

Traditionally, this dish is made with ground chicken meat, but the ground faux is just as good. I add a bunch of root veggies so I don’t need to make a separate vegetable dish.
If using chicken, cook in 1 T oil and set aside. Heat 2 T oil and add spices, garlic and ginger and sauté over medium-low heat for 5 minutes. Add coconut milk and tamarind juice. Add root veggies and let cook about 20 minutes. Add chicken or faux meat, chick peas and cook 10 minutes. Turn off heat and add peas and cilantro.
Serve with basmati rice ,Nan or other Indian bread.
By the author of the the award winning book, Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet, copyright 2007.

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