Green Curry With Plant Chicken Tenders

20 minutes

2 servings

Vivera

150 grams basmati rice

1 courgette

1 aubergine

1 red onion

1 sweet pointed pepper

½ sachet green curry paste

100 ml coconut milk

Olive oil, salt and pepper.

The way to make it!

Cook the basmati rice according to the packet instructions.

Cut the courgette and aubergine into 2 cm cubes. Coarsely chop the red onion and cut the pointed peppers into rings.

Heat two tablespoons of olive oil in a frying pan. Fry the red onion and pointed pepper for two minutes. Add the aubergine and courgette and fry for five minutes. Next, mix the curry paste with the vegetables and gently fry for two minutes. Deglaze with the coconut milk and simmer for 5 minutes on low heat.

Heat a splash of olive oil in a frying pan and fry the Plant Chicken Tenders for two minutes per side until golden brown and warm. Season to taste with salt and pepper.

Spoon the rice into bowls and top with the vegetable curry. Finish with the Plant Chicken Tenders.

Tip: Sprinkle the curry with fresh coriander leaves if you like

Enjoy your meal!

Plant Chicken Tenders

Heat oil in the pan. Fry at medium heat minimum 5 minutes and turn regularly.

Heat in a pre-heated oven for minimum 5 minutes at 225°C.

Heat for minimum 5 minutes and turn regularly.

100% Plant-Based

High in protein

Source of iron and vitamin B12

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