Green Curry With Plant Chicken Tenders
150 grams basmati rice
1 red onion
1 sweet pointed pepper
½ sachet green curry paste
100 ml coconut milk
Olive oil, salt and pepper.
What to do
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.
Serving tip:: Sprinkle the curry with fresh coriander leaves if you like