Vegetarian Curry with Chips and Rice
Ingredients
- 1 large brown onion
- Naked Glory roast tenderstrips
- 1/2 tablespoon naked syrup
- Knorr vegetable stock pot
- Water
- 1 tablespoon hot curry powder
- 1 tablespoon cornflour
- Schwartz onion salt
- Chinese 5 spice
- Garlic powder
- Ground ginger
- Splash of white wine vinegar
- Lemon juice
- 1/5 tablespoon Hellmann's chilli and garlic sauce
Chips
- Potatoes
Rice
- Basmati rice
Preparation
Air fry potatoes to make chips until crispy
Season and cook basmati rice according to package instructions
Cut onion into long strands and fry low and slow until caramelised.
Add Naked Glory roast tenderstrips to the onions.
Add 1/2 tablespoon naked syrup, Knorr vegetable stock pot, water, and 1 tablespoon hot curry powder.
Mix 1 tablespoon cornflour with a little water to make a fluid, then add to the bubbling curry.
Add Schwartz onion salt, Chinese 5 spice, garlic powder, ground ginger, a splash of white wine vinegar, lemon juice, and 1/5 tablespoon Hellmann's chilli and garlic sauce.
Stir and cook until the curry is done
