Vegan Curry Toastie
In collaboration with
1h
Time
Price
Standard
Difficulty
“This curry recipe is delicious on its own, but combined in a naan bread toastie it's even better!”
— Harry Heal

Ingredients

Serves 4

Method

Step 1

Slice the Vivera chicken breasts into bite size chunks, dice the onion and mince the garlic, ginger and chillies

Step 2

Combine paprika, cumin, curry powder, garlic powder and chilli powder in a small bowl. Mix well, then use half to coat the “chicken”

Step 3

Heat oil in a large pan, then add the onions to cook until soft. Add the garlic, ginger and chillies and the remaining spices. Once the spices have cooked down, add the “chicken” to brown off and the tinned tomatoes

Step 4

Bring to a gentle simmer, then add coconut yoghurt and vegetable stock. Stir well, then wash and boil your rice if you haven’t already. Chop the coriander, then lay the cooked rice on top of one naan, top with curry, coriander and the second naan. Place in a panini press until the naan sandwich is crispy, serve and enjoy! Keep the leftover curry in an airtight container for a delicious dinner
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Psst. There's more in the app.
It's totally free, too.
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