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Ingredients (Serves 2)
90g Quorn pieces
1 Tbsp Furious Tomarind by Sorai
1 Tbsp vegetable or rapeseed oil
1 Large garlic clove thinly sliced
80g Purple sprouting or courgette ribbons or carrots thinly cut
1 Red pepper cut into strips
4 Spring onions sliced
165ml Coconut milk (1 small tin)
Salt & pepper to taste
Mix the Quorn and the Furious Tomarind together in a bowl & set aside until needed.
Heat the oil in a suitable sized pan over a medium to high heat. When the oil is hot, add the garlic and fry until light brown, stirring occasionally.
Add the marinated Quorn pieces to the pan along with any juice left in the bowl and stir-fry for 3 minutes.
Add the sprouting, peppers and onions and stir-fry for 5 minutes.
Add the coconut milk and mix in. Reduce the heat to a simmer for five minutes, add salt and pepper to your taste and serve with rice or pasta.
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