Coconut Curry Chikn and Spiced Corn {Recipe}

Ingredients (4 servings)

• 4 ears corn
• 3/4 cup dehydrated soy curls
• 1 cup almond milk
• 1/2 c sweetened shredded coconut
• 1 teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 cup sliced mushrooms
• 1 cucumber
• 1/4 cup sour cherries
• 3/4 cup jasmine rice
• 1/4 cup forbidden black rice
• Salt, to taste

Instructions

Shuck corn and rehydrate soy curls according to package directions.

Combine almond milk & coconut in blender and mix until smooth (will still be some texture).

Combine curry, cumin, cinnamon, and salt in a shallow dish (I used Tupperware). Add milk mixture to spices. Coat corn with milk mixture, rolling around to thoroughly coat. Let sit for at least 10 minutes – the longer the better.

Pre-heat grill to high. Cook rice in rice cooker, or according to package directions.

Meanwhile, spiralize cucumber into strips like spaghetti.

After marinating, wrap corn in aluminum foil and place in grill for 20 minutes (reserve marinade). Rotate corn a 1/4 turn every 5 minutes. Add soy curls to marinate.

Heat olive oil in pan over medium heat. Add mushrooms and sauté for 5-7 minutes, or until softened. Add mushrooms, spiralized cucumber, cherries, and cooked rice to marinade.

Plate dinner with 1 ear of corn & 1/4 of marinated mixture per serving. Sprinkle lightly with salt to bring out the flavors even more. Enjoy!