Vegan ‘chicken’ Japanese curry

Ingredients

• Quorn meat-free chicken pieces (300gm) - 1 packet
• 3 Carrots - cut in bite sized pieces
• 3 Potatoes - cut in bite size pieces
• 2 Onions - cut in 8ths
• 2 cloves Garlic - crushed
• 1 tsp neutral cooking oil
• 2 cups Water
• 1 packet 92g S&B Golden Curry

Method

1. Heat oil in saucepan on medium heat.
2. Add garlic and brown. Add remaining vegetables and meat-free chicken pieces. Cook for 5min.
3. Add water and S&B Golden Curry cubes and bring to a boil. Reduce heat and simmer until vegetables are tender and curry cubes are dissolved stirring occasionally.
4. Serve on rice. Garnish as desired.

Product used in recipe

• S&B - Golden Curry Medium Hot