Garden Gourmet Sensational Marinated Pieces Asian Style

Vegan 'Chicken' Curry

4 servings
20 MIN
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2 x 160g Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
1 cauliflower
1 shallot
200 g fresh spinach
3 generous tbsp madras curry powder
1tbsp tomato puree
400g can chopped tomatoes
200g can light coconut milk
200ml Wunda Unsweetened (vegan milk alternative)
salt and pepper
200g uncooked quinoa (or rice) to serve
olive oil for frying
coriander and red chilli to garnish (optional)
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Vegan 'Chicken' Curry

Get inspired by the rich cuisine of Asia and cook the Vegan Coconut Curry with Garden Gourmet Asian Style Marinated Pieces with coconut milk!


1. 1

Peel and chop the shallot and cut the cauliflower into small florets. Fry the shallot in some oil in a large low saucepan. Fry the cauliflower florets and add the madras curry powder.

2. 2

Cook for a few minutes, stirring occasionally and mix in the tomato paste. Add the chopped tomatoes, coconut milk and Wunda. Bring to the boil and simmer over low heat until the cauliflower is just cooked. Start cooking your quinoa (or rice) by following the instructions on the package.

3. 3

Meanwhile fry the marinated chicken fillet pieces according to the instructions the package. Season the curry with salt and pepper and mix in the spinach leaves, allowing them to wilt gently in the sauce.

4. 4

Just before serving, stir the fillet pieces through the curry, scatter with coriander and extra chilli slices, if you like. Add your quinoa (or rice) on the side and tuck in.

Nutritional Information
Typical values

Per Serving

39 grams
451.3 Kilocalories
23.4 grams
25.9 grams