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Bantam curry with veggie chicken
Our jacket potatoes with veggie chicken pieces and pineapple. Deliciously summery and vegan. Ideal with Turkish bread or naan.
Vegan main course
4
25 minutes
Ingredients:
- 2 tbsp sunflower oil
- 1 red onion, in half rings
- 1 clove of garlic, sliced
- 450 g Cêlavìta's half-crisps
- 1/2e tbsp curry powder
- 150 ml water
- 150 ml vegetable cooking cream
- 1 vegetable stock cube
- 100 g pineapple chunks
- 300 g vegan chicken pieces
- 3 spring onions, cut into rings
Preparation
Step 1:
Heat a large frying pan with 2 tablespoons of sunflower oil. In it, fry the red onion, garlic and mini potatoes. Add the curry powder 2 minutes later and fry briefly. Deglaze with water and vegetable cooking cream. And add the vegetable stock cube. Let this simmer gently on low heat with a lid on the pan. Stir regularly and add a little extra water if necessary.
Step 2:
After 12 minutes, add the diced pineapple and vegan chicken pieces. Simmer for another 5 minutes without cover.
Step 3:
Lastly, add the bush egg rings to the pan.