Ingredients

• 4 vegan chicken, scallopini breasts by Gardein (available at most Whole Foods stores)
• 1 cup soy yogurt
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground red pepper
• 2 teaspoons fresh ground black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons minced fresh ginger
• 6 bamboo skewers
• 1 tablespoon Earth Balance margarine
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup coconut milk (can substitute lite)
• 1/4 cup frozen peas
• 1/4 cup fresh cilantro, chopped

Instructions

1. Chop 'chicken' into 1" cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.

2. Soak bamboo skewers in warm water while preparing sauce.

3. For sauce, melt 'butter' on medium heat until melted.

4. Add garlic and cook for 1 minute.

5. Stir in coriander, cumin, paprika, garam masala and salt.

6. Stir in tomato sauce and simmer for 15 minutes.

7. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.

8. Thread Gardein chicken onto skewers and discard marinade.

9. Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.

10. Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.

11. Garnish with fresh cilantro and serve with Basmati or Jasmine rice.