Korma Curry "Chicken"

Now that my kids like Indian food, we have been eating it a lot more.  I try to make the sauces from scratch when I can, but some days get too busy.  So, I was excited to discover Sukhi's prepackaged spices.  You just add water and cream (I have a vegan version below).  Tonight I made the Korma Curry Sauce with cauliflower and Quorn Chick'n tenders over coconut pineapple rice.  It was a hit!  I found the sauce packets at Sunflower Market, but Whole Foods also carries them...or you can check out their website for more locations:  www.sukhis.com

For the Korma Curry:

1 package Korma Curry Sauce spices
3/4 C water
1/4 C whipping cream (or 1/4 C vegan sour cream - I used Tofutti brand)
1 head cauliflower (or your favorite veggie), washed, cut into bite sized pieces, and microwaved for about   2 minutes to soften
1 package Quorn Chick'n Tenders (these are not vegan, but you can substitute any protein you'd like or just double up on the veggies)

Place veggies, Chick'n, water, and sauce packet into a pan and mix until spices are dissolved.  Bring to a boil for 4-5 minutes, stirring frequently.  Add cream and bring back to a boil for another 1-2 minutes.  Serve warm over rice.

I have been using brown basmati rice to accompany our Indian meals.  In place of the water, I use a 50/50 combination of coconut water and pineapple juice to add more flavor.  A dash of salt and pepper also livens things up a bit.  Enjoy!