Prep Time: 15 mins

Cook Time: 20 mins

Start-to-table: 35-40 minutes.

• 1 lb. boneless skinless chicken (white or dark, that's on you.), cut into chunks
• 2 tbsp Vegan Becel (or EVOO, but you'll need to add more salt later)
• 1 small onion, quartered, then sliced.
• 1 red bell Pepper, cored and chopped into 1inch chunks
• 2 cups carrots (chipped or baby, your call)
• 2 large potatoes, washed/scrubbed then cubed, skins on.
• 1 or 2 cans Coconut Milk (your call on how soupy you want the sauce ;) )
• 1 tbsp Red Curry Paste
• 2 Heaping tbsp yellow curry powder (or one batch of my own DIY Curry Powder)
• 1 tbsp of Garam Masala (Optional, I just like adding that rich flavour!)
• Juice of one lime
• 1 TBSP Maple Syrup
• 1 tsp Dried Cilantro (OPTIONAL GARNISH) or 1 tbsp chopped fresh (better)

STEAM the Carrots and Potatoes (I did mine in the microwave in a rice cooker for 3 mins ;) ) and set aside. Heat a large nonstick pan to medium-high. Melt Becel in pan(or oil) and roll to coat, then Add chicken, onions and red pepper. Sauté for 3 minutes, tossing to get all sides of the chicken cooked. Add in curry powder, continue to sauté for another 5 mins. Add in all remaining ingredients (save for the optional cilantro), heat sauce until bubbles start to form. Add in previously steamed carrots and potatoes. Stir well. Taste, and add salt as necessary.
NOTE: if the sauce is too thin, thicken with a cornstarch slurry (1 part cornstarch, 3 parts water, mixed and poured in, then cooked for a few minutes).

Serve over Rice (highly recommend my no fail coconut rice), and sprinkle with cilantro!