Vegan Chicken Korma

Ingredients for 4 servings:

• 500 g rice (microwave curry rice)
• 360 g vegan shredded meat (“Chicken”)
• 1 can tomatoes, chopped, approx. 400 g
• 1 handful of almonds or almond leaves
• 1 handful of coriander
• 3 onions
• 1 bell pepper(s), red
• 500 ml yogurt substitute (plant-based yogurt)
• 4 garlic cloves
• 3 tbsp tandoori masala
• 1 tbsp ginger
• 1 tsp chili flakes
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika powder
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

With a spicy yogurt sauce and almonds

Combine the sauce ingredients in a blender and set aside. Slice the onions and bell peppers. Roughly chop the coriander and almonds. Drain the tomato pieces in a sieve. Heat a little oil in a large pan and sear the chicken pieces. Remove from the pan and add a little more oil to the pan. Add the bell peppers and onions to the pan and season lightly with salt. Sauté until the onions are translucent. Then stir in the tomato pieces. Reduce the heat almost completely. Add the chicken pieces and yogurt sauce and heat the sauce over low heat. Season with salt to taste. Heat the express rice in the microwave and divide it between bowls. Divide the korma between the bowls and garnish with coriander and almonds.