Butter Chargrilled Pieces Curry, with raw minted pumpkin salad and nan bread

A delicious vegetarian curry, the Chargrilled Pieces are the perfect meat free addition to absorb delicious flavour whilst maintaining shape.

0:40 TIME
10 Portions
540 calories
medium

Method

Folder:

Recipes

Submitted by eloise roberts on Tue, 09/28/2021 - 14:16

1kg HARVEST GOURMET® Vegetarian Chargrilled Pieces

40 ml CHEF® Chicken Style Liquid Concentrate

300g MAGGI® Coconut Milk Powder

800g BUITONI® Sugo Lussuoso al Pomodoro

1 tbsp chili powder & salt

2 tbsps lemon juice

600ml warm water

5 garlic cloves, crushed

100g ginger, coarsely chopped

3 tbsps garam marsala, ground

10g almonds without skin

20g Greek Natural yoghurt

1 tbsp ground turmeric

100g raisins

250g onions, chopped

150ml vegetable oil

Pumpkin salad

1kg pumpkin

25g mint

50ml lime juice

1 Mix the chili powder with salt, lemon juice and, CHEF® Chicken Style Liquid Concentrate and mix it into the HARVEST GOURMET® Vegetarian Chargrilled Pieces

2 Mix MAGGI® Coconut Milk Powder with the water and whisk well

3 Blend garlic, ginger, almonds and yoghurt

4 Add the BUITONI® and raisins to the HARVEST GOURMET® Vegetarian Chargrilled Pieces and mix.

5 Heat some oil in a saucepan pan and cook onions for 3-4 mins. Add the Chargrilled Pieces and fry for another 2 min. Add the rest of the ingredients and let it simmer for 10-15 mins.

6 Peel the pumpkin and remove the seeds. Slice the pumpkin into long fine slices on a mandolin. Chop the mint and almonds roughly. Mix all the ingredients together to a salad.