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Serves 4

Ingredients

• 2 tbsp oil
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 inch piece of fresh root ginger, grated
• 8 - 10 cardamom pods, crushed
• ½ tsp tumeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ cup creamed coconut, thinly sliced
• Scant 2 cups water
• Generous cup of ground almonds
• 1 - 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste
• 2 packets VBites Soya chicken pieces
• ½ - 1 can of coconut milk

Method

1. Heat the oil in a large saucepan.
2. Add the onion, cover and fry over a gentle heat for 7 minutes, then add the garlic.
3. Add the ginger and cardomom to the pan, with the tumeric, cumin  and ground coriander.
4. Stir and leave to cook gently for 1 minute – take care not to burn the spices.
5. Add the coconut to the pan with the water and bring to the boil.
6. Stir, then leave to melt completely.
7. Add the ground almonds to the pan and cook for a moment or two.
8. Leave as is and add VBites Soya chicken style pieces heat through or puree the mixture in a food processor or blender.
9. Put back in pan on a medium heat and add chicken style pieces and heat through (careful not to over cook chicken style pieces).
10. Add the lemon juice, salt and pepper to taste. Set aside while the vegetables are being prepared.