Ingredients, Serves 6
1 pkg Gardein Scallopini
1 large onion, thinly sliced
3 garlic cloves, minced
1″ piece fresh ginger, minced
2 bell peppers (red, yellow, orange), cut into short strips
1 Tbsp olive oil
1 can (14oz) coconut milk
1 Tbsp agave syrup
2 Tbsp yellow curry powder (adjust amount depending on stength of curry)
2 Tbsp flour
to taste salt
to taste fresh ground pepper
1 large cauliflower, cut into small florets
garnish fresh cilantro, chopped
garnish green onions, chopped
Cook scallopini according to package instructions. Let cool slightly, then shred into small pieces and set aside.
Preheat non-stick deep skillet with olive oil at medium heat. Add onion, garlic, ginger, peppers and cook stirring occasionally until soft, about 5 minutes.
Add coconut milk, agave syrup, curry powder, flour, salt, pepper and stir well. Bring to a boil and add cauliflower. Return to boil, then reduce heat, cover and cook for 15 minutes. Then add the Gardein Scallopini pieces and cook another 5 minutes. Serve the curry chick’n and cauliflower over your choice of brown rice or basmati rice and garnish with cilantro and/or green onions.
Preparation time: 10 min | Cooking time: 30 min | Total time: 40 min