Winter curry with parsnip

Ingredients for 2 servings:

• 2 parsnips
• some broccoli florets
• 1 pointed pepper
• 1 onion(s), red
• 1 garlic clove(s)
• 1 piece(s) ginger
• 1 tbsp curry paste, yellow
• 400 ml coconut milk
• 150 g baby spinach
• 300 g planted.chicken herbs & lemon
• 250 g Basmati wild rice mix
• 2 tbsp almond butter, white
• 30 g almond(s), roasted
• e.g. pomegranate seeds
• n. B. Coriander leaves
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegan curry, but take it to the next level! With plenty of protein and delicious flavor – without compromise.

Fry the vegan chicken in a little oil until golden brown, then remove from the pan and set aside. Finely chop the onion, garlic, and ginger and sauté in the same pan in a little oil until translucent. Add the curry paste and fry briefly until the flavors develop. Deglaze with coconut milk, chop the parsnips and broccoli, and add them to the pan along with the diced bell pepper. Let the curry simmer over medium heat until the vegetables are tender. Stir in the almond butter, add the baby spinach, and the fried vegan chicken. Mix everything well. Serve the curry with the cooked rice. Sprinkle with pomegranate seeds, chopped coriander, and toasted almonds. Tip: The almond butter and toasted almonds can easily be replaced with hazelnut butter and hazelnuts or cashew butter and cashews. This way, the curry can be customized and takes on a new, exciting flavor!