Usage
Be careful, small children can choke on nuts.
Preparation: Package contents: 150 g white rice 1 garlic clove 405 g vegetable mix with sweet potato bag of herb mix 50 g spinach 1 lime Preparation: 1. Cook the rice in a pan with plenty of boiling water for 8 minutes and drain. Leave the rice in the pan with the lid on. 2. In the meantime, peel the garlic and chop finely. 3. In the meantime, heat the (sunflower) oil in a wok or frying pan and brown the vegan chicken pieces for about 3 minutes at a medium temperature. 4. Add the vegetable mix with sweet potato and garlic and fry at a high temperature for 5 minutes, stirring. Add the spice mix in the last minute and fry. 5. Add the coconut milk and bring to the boil. Let the dish cook covered for about 10 minutes at a medium temperature. Mix the spinach through the dish. 6. Halve the lime and squeeze 1 half, use the juice of the lime to flavor the curry. Cut the other half into wedges. 8. Serve the curry with the rice and garnish with the cashew nut pieces and lime wedges. TIP: Delicious with fresh coriander.
Ingredients
Ingredients: vegetables (20% broccoli, 7.6% red pepper, 7.6% red onion, 5.4% spinach), white rice, coconut extract, water, lime, 8.7% sweet potato, cashew nut, salt, spices , garlic, sugar, spices, hydrolyzed vegetable protein (corn, turnip), stabilizer (xanthan gum [E415]), thickener (guar gum [E412]), emulsifier (carrageenan [E407]), flavouring.
Of which added sugars 0.1g per 100 grams
