Vegetarian Hurry Curry

• 1 12 cups vegetarian chicken pieces (most are vegan)
• 3 tablespoons cornstarch
• 14-12 teaspoon cayenne pepper (depending on how hot you like it)
• 1 12 tablespoons curry powder (give or take by taste)
• 1 teaspoon salt
• 1 vegetarian chicken bouillon cube
• 2 cups hot water
• 2 tablespoons olive oil
• 1 red onion, diced (med sized)
• 1 12 cups broccoli florets
• 1 12 cups mushrooms, sliced
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 12-1 cup plain yogurt (more or less depending on preference, can use a vegan version or omit but it will be hotter) or 12-1 cup sour cream (more or less depending on preference, can use a vegan version or omit but it will be hotter)
• 3 cups cooked rice (white or brown, flavored if you like)

1. cut veggies and saute in olive oil with garlic.
2. meanwhile mix corn starch with curry powder, salt, and cyan in a plastic bag.
3. add "chicken" to bag and shake to coat.
4. mix water with broth cube.
5. once veggies are soft add broth, tomato paste, and "chicken" including all the powder.
6. mix well and simmer gently for 10 min or until thickened and flavors blended.
7. mix in yogurt or sour cream and just warm through.
8. serve over rice.

vegetarian chicken, cornstarch, cayenne pepper, curry, salt, water, olive oil, red onion, broccoli florets, mushrooms, garlic, tomato paste, yogurt, rice

Taken from www.food.com/recipe/vegetarian-hurry-curry-418746 (may not work)