Smarter Than Pancakes

Friday, June 27, 2008

Chik’n and Apple Curry (Vegan)

Filed under: Chik'n Apple Curry,Main Dishes,WW Points — shaye3 @ 7:03 pm
Tags: , , , ,

Yesterday was my mom’s 76th birthday, so we brought her over from the nursing home. We also invited my eldest sister and her fiancé to join us for dinner. I had asked Mom what she wanted for her birthday dinner; but she couldn’t think of anything but chocolate cake so I had to think for her. I tried to make all of her favorites; so I made bbq ribs, my great-grandmother’s recipe for German potato salad (that has a lot of bacon and bacon grease), fried green tomatoes, sliced cantaloupe, and of course–chocolate cake. (Not the healthiest, but she gets so sick of the institution food at the nursing home, and I gave her a really good salad earlier in the week.)

After all of that heavy food last night, I’ve felt like I’ve had rocks in my stomach. I decided that for lunch today I’d make something much lighter and meat free. I didn’t actually figure out that it was potentially vegan until I was figuring out the nutrition information so I could calculate the WW points.

I found the original version of this on an internet recipe site, but decided today that I wanted to make it meat free. It turned out really well, if I say so myself! This is another one of those recipes that I can usually make from food I already have no hand. (I LOVE recipes that don’t require an extra trip to the grocery!!)

Chik\'n Apple Curry

Chik’n and Apple Curry

4 Servings – 10 WW Points per serving

1 tbs olive oil

8 oz. Chik’n Strips (I used Morningstar Farms Meal Starter Chik’n Strips)

2 tbs butter (To make this vegan, replace with another oil.)

2 ribs celery , chopped fine

1 large onion, chopped fine

2 cloves garlic, minced

2 granny smith apples, cored and chopped

1 red bell pepper, chopped

2 tsp curry powder (or to taste)

1/2 tsp cinnamon

1/2 tsp cumin

2 tbs flour

14 oz vegetable broth (I used Kroger brand canned broth.)

4 cups cooked basmati rice

  1. Heat oil over medium heat, then throw in chik’n strips and stir fry until golden brown. Remove from pan and set aside.
  2. Add 2 Tbs of butter (or other oil if you’re going vegan) and cook celery and onion over medium low heat until softened.
  3. Add the garlic and apples and cook 5 minutes more.
  4. Add bell pepper, curry, cinnamon and cumin and cook 1 minute.
  5. Stir in flour and cook over moderate heat 3 minutes.
  6. Add broth and simmer for 15 minutes, then increase heat and boil sauce 3-5 minutes, or until thickened slightly.
  7. Add the chik’n strips and taste. Add salt and pepper if required. (Be sure to taste first because there’s a lot of sodium in the fake chicken and in the broth.)
  8. Serve over rice. (Garnish with chopped fresh parsley if you have some. I didn’t.)

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