Red Curry with Sweet Potatoes and Chick'n

Sometimes "50 is..."
...JUST SITTING HOME, EATING COMFORT FOOD AND WATCHING FOOTBALL.

And tonight, that's all I'm doing. Eating warm, cozy curry and watching Seahawks football. After 50 years on the planet, I'm entitled to a lazy evening!

My youngest Sprout and I are both HUGE curry fans, and since it's just us home these days, we do end up making it often.
Quick and super-easy, it's one of my "Dinner-Defaults".

Everyone needs a list of "defaults"...
Dinner that you ALWAYS have the ingredients for and you no longer need to read the recipe to make it.
Dinner that is quick, easy and everyone LOVES.

So. Have you tried the Gardein brand faux chicken? It's been around a while now, and other brands have come out and maybe you've forgotten about that Gardein stuff. But it's worth mentioning again!
OK, I don't often use it, but only because of cost and availability in these remote parts, but they are handy to have in the fridge or freezer when you want something like that...

Give them a try if you haven't. They cook up "perfect" in my opinion. Not mushy like some products tend to be, and not rubbery like others I've tried!! I guess I do prefer them in a sauce, soup, casserole or similar dish, but if you're looking for a vegan, chicken-style protein product, check these out!!

Red Curry with Sweet Potatoes and Gardein "Chicken"

• 2 Tbsp. coconut oil
• 1 medium onion, chopped in large chunks
• 1 Tbsp. Thai Red Curry Paste  - or to taste - (some brands are vegan, just read the labels)
• 1/4 Tsp. ground cloves
• 1 1/2 cups cubed sweet potatoes
• 1 cup cubed white potatoes
• 3 cups water
• 1/2 cup tomato sauce or puree
• 1 12 oz. can coconut milk
• 1 package Gardein "chic'k strips" cut in chunks
• 1/4 tsp. salt
• 1 large garlic clove, crushed
• 1 Tbsp. sugar
• 1 tsp. finely shredded fresh ginger

Heat oil in a large heavy saucepan.

Add onion and potatoes, stirring a bit until onion is tender but not browned.

Add the curry paste and cook for just a minute or two to incorporate the curry into the oil.

Add the cloves, water and salt. Stir to mix. Cover and cook at low boil until white potatoes are tender. Sweet potatoes may be falling apart at this point. (The smaller the chunks the faster it cooks).

Brown Gardein chunks in a bit of oil then add to pan, along with tomato puree or sauce, coconut milk, garlic, sugar and ginger.
Cook uncovered until heated thru, about 10 more minutes or less. Add water if sauce is too thick.
Taste and add more salt or pepper if desired. Serve over rice, if desired. YUM!

By the way, 'Hawks are ahead.
I think I'll have another bowl of curry!