Mango Chick’n Curry Over Rice (Vegan)

November 05 , 2014 by: Sambar Kitchen Mango Coconut, Recipe

(Serves 2)

One chopped white onion
One chopped red pepper
Three-quarters cup prepared Sambar Kitchen Mango Coconut Sauce, plus one tablespoon
One pound chopped seitan
Two cups cooked jasmine rice

1. Add two tablespoons water to a frying pan and throw in the onion and red pepper. Cook the vegetables until wilted and the water has cooked almost away. Push the cooked vegetables to the side of the pan, leaving a round spot in the middle.
2. Toss the seitan with one tablespoon of the prepared sauce and add it to the middle of the pan, cooking the seitan until browned.
3. Combine the vegetables with the seitan until everything is heated through together.
4. Serve over cooked jasmine rice.

Mango Coconut Gourmet Rice & Cooking Sauce Ingredients:
Onion, Water, Mango, Canola Oil, Garlic, Apple, Ginger, Peppers, Raisins, Carrots, Red Bell Peppers, Mustard Seed, Salt, Cilantro, Tamarind, Light Brown Sugar (Sugar, Cane Syrups, Caramel may be added for color), Urad Dal, Coconut, Onion Powder, Spices, Cumin Seed, Fenugreek Seed, Cloves, Curry Leaves, Beta Carotene.


A recipe from Susan Edelman, from Watch Hatch Fly.  (


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