Mambo Sprouts

Coconut Curry “Chicken”

Submitted by Valerie M. of Harrisonburg, VA, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 1 Tbsp. coconut oil (or another vegetable oil)
• 1 medium yellow onion, chopped
• 2 Tbsp. yellow curry powder (can add slightly more or less to taste)
• 3 large carrots, chopped
• 3 large white potatoes, peeled and chopped
• 1 12-oz. pkg. of frozen peas
• 2 6-oz. pkgs. of LightLife Chick’n Style Strips
• 1 14-oz. can of coconut milk
• 2 cups white or brown rice, cooked
• Salt to taste

Directions:

1. Boil rice according to package directions.
2. In a large saucepan, heat coconut oil.
3. Add onion and saute for 2-3 minutes until the onion is soft.
4. Add curry powder and saute for another 30 seconds.
5. Add the carrots, potatoes and enough water so that the vegetables are just barely covered in water.
6. Bring the water to a boil, cover the saucepan and let the vegetables cook for about 8 minutes or until the potatoes and carrots are soft.
7. Add LightLife Chick’n Style Strips, frozen peas, coconut milk, and salt. Bring to a boil and let simmer for 2 minutes.
8. Serve over rice.

Servings: 4