Curry Vegan Chik'n on Corn Kernels

This dish is one that can satisfy even the most finicky eaters. It is easy and quick to prepare so it makes a delicious weeknight meal. Every home cook loves a one pot meal. If you try it, please let me know how you liked it.

Prep Time: 5 minutes

Cooking Time: 8 - 10 minutes

Ingredients:

8 oz Artie's Chik'n Nuggets (recipe here)

6 ea Ears of Organic Fresh Corn

1 ea Onion diced

4 ea Scallions (sliced)

2 cloves of Garlic (minced)

1 Tbs Curry Powder

1/2 Tbs Turmeric

1/2 Tsp Cayenne Pepper

1/2 Tsp Salt

2 ea Limes

1/2 cup Vegetable Stock

1 Tbs Olive Oil

Preparation:

1. Cut kernels off the cob and set aside. In a large pot heat up olive oil over medium heat.

2. Saute the white part of the scallions, onion and garlic until onions become translucent.

3. Add the spices and saute for only a few seconds moving everything constantly to avoid burning the spices.

4. Once you can smell the spices blooming it is time to add the corn kernels and heat through.

5. When the corn is heated through add the chik'n nuggets and continue to move contents of the pot constantly for three to four minutes.

6. Add the rest of the ingredients to the pot and allow the liquid to come to a boil.

7. Cover pot with the lid and reduce heat to simmer for 5 minutes.

8. Uncover the pot and allow liquid to evaporate until it clings to the nuggets and kernels.

9. Serve warm.

Comments

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