Thai Green Curry

Method:

1. Rehydrate the Plant Protein Dehydrated Pieces according to the manufacturer's instructions.
2. Whisk the 200g KWERKY with 2 litres cold water until completely smooth.
3. Heat the olive oil in a large saucepan over a medium heat.
4. Add the Thai green curry paste, garlic and ginger, cooking for 1–2 minutes until fragrant.
5. Add the sliced red peppers and roasted Mediterranean vegetables and cook for 4–5 minutes.
6. Stir in the rehydrated Plant Protein Pieces.
7. Pour in the prepared KWERKY and add the vegetable bouillon.
8. Simmer gently for 15–20 minutes, stirring occasionally until the sauce is rich and creamy.
9. Stir in the lemon juice and adjust seasoning if required.
10. Finish with fresh coriander and sliced red chilli before serving.

Rice

1. Rinse the basmati rice until the water runs clear.
2. Add the rice and water to a large saucepan.
3. Bring to the boil, cover and simmer for 10–12 minutes until the water has been absorbed.
4. Remove from the heat and leave to stand for 5 minutes before fluffing with a fork.