Vegetarian Chick'n Curry and Chips

1. Caramelise sliced brown onion in a wok with the lid on.

2. Cook Naked Glory roast tenderstrips with the onions.

3. Add Knorr vegetable stock pot, Tesco white wine stock pot, Kallo umami stock cube, water, cornflour, Morrisons mild curry powder, lemon juice, sweetener, and Chinese 5 spice to the wok and mix well.

4. Spray chunky cut chips with rapeseed oil, sprinkle with sea salt and garlic powder, and cook in an air fryer until done.

5. Add leftover broccoli to the curry and cook until tender.

6. Sprinkle with sesame seeds before serving.

Notes

1. For the stock, you can substitute with wine or rice wine vinegar if preferred.