Indian Butter Chick'n

Ingredients:

2/3 cups canned chickpeas, drained and rinsed
2/3-3/4 cups Quorn Chick'n Tenders

2/3 c onion, chopped

2/3 Tbsp grated, fresh ginger

2 2/3 tsp garlic, minced

2/3 tsp chili powder

1 1/3 tsp Thai red curry paste

pinch of cinnamon

18.67 oz diced tomatoes, undrained

1 1/3 Tbsp tomato paste

2/3 cup plain yogurt

1/3 cup Coconut Milk Creamer (see link for the one I used)

Steamed brown rice for serving

Fresh parsley, chopped (optional)

Directions:

Throw everything but the yogurt and ccocnut creamer into a large saucepan.  Cover and cook on high heat until bubbling.  Turn heat to low and simmer for 5-10 minutes to cook through.  Add yogurt and coconut creamer, stir until combined and cook for another 2-3 minutes until heated through.

Serve atop brown rice.  Top with fresh chopped parsley.  Serve with steamed green beans for a complete meal.

Recipe adapted from: http://onceamonthmom.com/better-vegetarian-butter-chicken/