What’s for lunch?
This original recipe first appeared on The Evolved Foodie back in April 2018.
One of the best parts about working from home much of the time is the fact that if I’m feeling stuck in a project, I can head to the kitchen and simultaneously distract myself and come up with something tasty to eat . I made this for lunch a few weeks back and can’t stop thinking about just how delicious it was. I think I’ll make it again soon.
Meanwhile, a friend had surgery earlier this week and when I asked what I can do to cheer her up, she said I should add new recipes to the blog. Michelle, this one’s for you.
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!
- 1 package of chicken substitute (chik’n or chikn or whichever you prefer!) it should be about 2 cups
- 1/2-3/4 cup of coconut milk (more if you prefer a creamier consistency)
- 1 rib of celery
- 6 mushrooms
- 2 Tbsp. slivered almonds
- 1/2 cup of wax beans (or green beans or kidney beans)
- 2 Tbsp. vinegar
- 1-3 tsp. curry powder
- 1/4 tsp. black pepper
- 1 shallot
- 1 Tbsp. Olive oil
- 3 cups of your favorite salad greens
- Toss beans with vinegar. Set aside to marinate slightly
- Slice shallots into small pieces or separated rings. In a frying pan, add olive oil and shallots, saute for about 7 minutes until just glazed. Remove from pan.
- Peel or just rinse and slice mushrooms (I always peel them). Saute for about a minute
- Chop celery, saute for about a minute. While you technically don’t have to saute the mushrooms or celery at all, it gives it a different taste and texture. Remove mushrooms and celery from pan.
- Add the chik’n or meat substitute of your choice (I’m sure real chicken is fine if it’s your thing) to the frying pan.
- In a separate cup, mix curry, black pepper and coconut milk together and then pour over cooking chik’n.
- Cook until all the liquid is absorbed or you have a thick-ish sauce. It’s up to you. Add back the celery and mushrooms until distributed evenly.
- Remove from heat. Add slivered almonds and drain the wax beans and add. Toss all together and serve on a bed of greens.
Notes: Experiment with different amounts of curry depending on your taste. Add things like tarragon or even cumin for slightly different flavor variations.
You can also add some mayo if you prefer more of a chicken salad feel.