High Protein Vegan Chicken Curry

• 1 ½ Cups Vegetable Stock, divided
• 1 Large Yellow Onion, chopped
• 4 Cloves Minced Garlic
• 1" Piece Grated Ginger
• 1" Piece Grated Turmeric
• 1 ½ Teaspoons Ground Cumin
• 1 Teaspoon Salt
• ¼ Teaspoon Black Pepper
• ¾ Cup Unsweetened Coconut Milk
• 1 Tablespoon Maple Syrup
• 2 Heads Broccoli, sliced into florets
• 1 Recipe Seitan Chicken
• White Rice, Lime Wedges, and Fresh Cilantro, to serve

1. Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
2. Add the garlic, ginger, turmeric, cumin, salt, and pepper. Cook another 30 seconds.
3. Add the coconut milk, remaining vegetable stock, maple syrup, seitan chicken, and broccoli. Cover, bring to a simmer and cook for 5 minutes, until the broccoli is soft.
4. Remove the curry from the heat and serve with rice. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Notes

Gluten Free Options

I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.

You can:

1) use lentils - head to my red lentil curry recipe and follow those instructions to cook your lentils

2) use a gluten-free vegan chicken. I recommend Abbot's Butcher chick'n - prepare the chick'n as instructed on the box, then add it to the recipe during step 3 when the seitan chicken would be added