Spiced “Chick’n” Yogurt Curry

Curry Ingredients

  • 1 can (15 oz) crushed tomatoes
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cardamom
  • 1/8 – ¼ tsp cayenne powder
  • ½ tsp sea salt
  • 2 tbsp fresh lemon juice
  • 1 container Follow Your Heart Dairy-Free Plain Yogurt

Remaining Ingredients

  • 2 tsp coconut oil
  • 1 white onion, sliced into thin strips
  • 3 cloves garlic, finely chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 package vegan chicken strips
  • 1 Yukon gold potato, small dice
  • 1 tbsp cilantro, finely chopped for garnish
  • 3 cups cooked jasmine rice *Optional


  1. To a mixing bowl add tomatoes, ginger, cumin, coriander, cardamom, cayenne, sea salt, and lemon juice.  Blend until smooth.  Set aside.
  2. To sauté pan, add oil. Add onion, garlic, and bell pepper and cook about 3 minutes to soften. Add chicken and potatoes. Cook about 5-7 minutes longer, stirring occasionally.
  3. Add tomato curry mixture and cook about 7-10 more minutes, until mixture is thickened. Remove from heat. Add Follow Your Heart Yogurt and stir until uniform.
  4. Serve warm curry over rice if desired. Garnish with cilantro when serving.



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