Ingredients
6-8 AK Meat-Free Chicken-Style Nuggets
1 heaped tbsp korma curry paste
1 tbsp tomato paste
400ml coconut milk
250g cooked rice
1 small carrot
60g peas
½ tin sweetcorn
Method
- Make a simple curry sauce by putting the curry paste and tomato paste into a frying pan and gently heating for a few minutes. Add the coconut milk, stir to combine and then simmer for 15 minutes on a medium heat to reduce and create a thick sauce.
- Meanwhile, cook the Meat-Free Chicken-Style Nuggets as per the packet instructions.
- Cut the carrot into small chunks and boil for 2 minutes, then add the peas to the pan and boil for a further 3 minutes. Drain the carrots and peas and mix together with the sweetcorn.
- Plate the cooked rice, the nuggets and the mixed vegetables and then pour over the curry sauce.
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