For the main dish
- 100g brown basmati rice
- 2 tsp rapeseed oil
- 200g onion, diced
- 1 clove garlic, crushed
- 20g fresh ginger, grated
- 1 small green chilli, deseeded and finely chopped
- 2 tsp medium curry powder
- 1 tsp ground turmeric
- 200ml low-fat coconut milk
- 200ml water
- 1 small bunch coriander, roughly chopped, leaves and stalks
- 200g peppers (red, green and yellow), thinly sliced
- 210g Quorn vegan pieces, defrosted if frozen
- 30g crunchy peanut butter
- 1 x 210g can kidney beans, rinsed and drained
- 4 wholegrain vegan flatbreads
- 20g unsalted peanuts, roughly chopped
- 120g salad leaves
- For the rice: Bring a medium pan of water to the boil. Add the rice and bring back to the boil. Cover with a lid and simmer gently for 25 minutes. Remove from the heat and drain. Set aside for later.
- Heat the oil in a saucepan and fry the onion gently for 5 minutes until softened. Add the garlic, ginger, chilli, curry powder and turmeric and cook for a further minute.
- Pour in the coconut milk and water then gently bring to the boil. Cover and simmer for 10 minutes. Remove the pan from the heat, add the coriander then blitz with a hand blender until smooth.
- Add the peppers, Quorn pieces, kidney beans and peanut butter to the sauce and stir well to combine. Gently bring the curry to a simmer, covered for 12 minutes.
- Add the cooked rice to the curry and heat through for a couple of minutes until piping hot.
- Warm the flatbreads in a dry, hot pan.
- To serve: Divide the salad leaves and curry between the flatbreads and top with a sprinkling of chopped peanuts.
Nutrition per serving
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