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Kari vegetarian yang lazat berdasarkan resipi masala ayam saya!
1.
Panaskan 1 sudu besar minyak zaitun di atas api sederhana tinggi. Setelah panas, masukkan bawang dan masak selama kira-kira 5 minit, kacau sekali-sekala.
2.
Masukkan jalapeño, bawang putih dan halia. Masak lagi 3 minit, kacau sekali-sekala.
3.
Masukkan kacang kuda, tauhu, tomato cincang, santan, garam masala, jintan putih, kunyit, garam dan lada. Didihkan dan kemudian kecilkan api untuk mereneh. Reneh selama kira-kira 10 minit.
4.
Masukkan kailan dan terus renehkan selama 10 minit lagi.
5.
Stir in the kale and cook until wilted (3–4 minutes). Season with the salt and pepper.
6.
Heat the rice pouches following the pack instructions, and serve with the curry.
7.
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12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze the curry for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Serve with: A spoonful of unsweetened soya yoghurt, or 0% fat Greek yoghurt if not vegan, and fresh coriander. Higher protein: Add 150g frozen edamame with the chickpeas. Lower carb: Skip the rice and serve with extra greens.
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