Aromatic vege curry with Beef Free Chunks

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 2 spring onions, sliced
  
• 1 clove garlic, sliced
  
• 5cm piece ginger, finely chopped
  
• 1 tablespoon curry powder
  
• 3 cups broccoli florets
  
• 2 courgettezucchiniXszucchini, summer squashX, thinly sliced
  
• 200g pack vegetarian beef alternative chunks
  
• 2 teaspoons reduced-salt soy sauce
  
• 5 cups roughly chopped spinach leaves
  
• 1 red chilli, thinly sliced, plus extra, to garnish (optional)
  
• 2 x 250g packs microwaveable brown rice
  
• fresh coriandercilantroX, to garnish
  
• 2 kaffir lime leaves, thinly sliced, to garnish (optional)

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Instructions

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1. Spray a pan with oil and set over a medium heat. Add spring onions, garlic and ginger and stir-fry for 1-2 minutes. Add curry powder and stir
   to coat.
2. Add broccoli and courgettes and cook, stirring, for 4-5 minutes. Add beef alternative chunks, soy sauce and 1 cup water. Bring to a simmer and cook gently for 3-4 minutes, letting liquid reduce slightly. Add spinach and chilli.
3. Prepare rice according to packet instructions. Divide rice and curry between 4 serving bowls. Garnish with coriander, kaffir lime leaves and extra chilli, if desired.

HFG tip

Make it gluten free: Use gluten-free soy sauce and check curry powder is gluten free.

Nutrition info (per serve)

Calories 410 cal

Kilojoules 1720 kJ

Total fat 10 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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