Recipe: Vegetarian "Chicken" Curry

Hello, dear reader!

For our first ever recipe post, we'd like to bring you a vegetarian version of the ever popular chicken curry.  For our version, we shall use Sage's Veggie Tea-Smoked Chicken.  So why don't we get started?  Fire off, chef!

Vegetarian "Chicken" Curry

Ingredients:

90g Sage Veggie Tea Smoked Chicken (half of 180g/pack), cut into cubes

1 medium size eggplant, cut into round slices

2 medium size potatoes, cut into cubes

50g baguio beans, cut into 2-inch lengths

1 medium size carrot, cut into round slices

1 big thumb-size piece of fresh ginger, peeled and cut into round slices

salt

pepper

400 ml can of coconut milk (fresh coconut milk is always the better option)

1 heaping tablespoon of curry powder

1/4 cup cooking oil

Preparation:

Heat the oil in a wok or large frying pan, then add the fresh ginger and saute until light brown.

Add the potatoes. When potatoes are about medium cooked already, add the carrots and the Veggie Tea-Smoked Chicken cubes and continue to stir-fry for about 2 minutes more.

Add the eggplant slices and the baguio beans. Continue to stir-fry along with the potatoes and carrots for 3 minutes.

Pour the coconut milk and let it simmer until all ingredients are soft.

Add salt (or vegetarian patis) to taste.

Stir in the curry powder and continue to simmer for about 2 minutes.

Serve with hot rice.

Recipe serves 6-8 people. Enjoy!