This is an absolute midweek staple for me. On the days where I am rushed off my feet, this dinner is perfect. It is SO quick, minimal effort and maximum taste!
1 medium red onion
2 cloves garlic
1 red chilli
Frozen vegan chick'n chunks (I used Quorn!)
250ml veggie stock
1tsp chilli flakes
Handful of fresh coriander
1/2 tin coconut milk (200ml)
1 pouch microwave rice
Salt and pepper
1tbsp olive oil
Finely sliced red chilli
Finely chop your red onion, garlic and chilli (save some chilli back if you want it on the top!)
Pop a frying pan over a medium heat and add 1tbsp olive oil. Add your onion, chilli, garlic and frozen chick'n pieces.
Stir and leave to cook for about 6-8 minutes.
Meanwhile, finely chop your coriander (save a bit back if you fancy sprinkling it on top!)
After the 6-8 minutes is up add 250ml veggie stock, the freshly chopped coriander, 1tsp chilli flakes and the juice of 2 limes. Bring to the boil then pop the heat back down to medium and leave to simmer for 5 minutes.
After 5 minutes, add 1/2 tin coconut milk, 1tsp turmeric and 1/2tsp paprika. Bring to the boil then bring it back down to medium and leave for a further 5 minutes.
Pop your rice in the microwave to cook according to packet instructions.
Finally, mix 1tbsp of cornflour with 1tbsp of water in a mug. Mix it together and add it to the curry. This will thicken it up. Stir it through, season generously and serve it with the rice and any toppings you like. Enjoy!
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!