Indian Delights

Meat Free Strips and Brinjal Jambalaya

Serves 2 – 4
Cooking time 25 minutes
Vegan

Ingredients

1 box Fry’s Thick Cut Chunky Strips
3 tbsp. oil
200g brinjal, diced with skin
1 large onion, peeled and chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 green pepper, finely chopped
1 stick of celery, sliced
4 large garlic cloves, peeled and sliced
50g chopped tomatoes
1 tbsp. tomato puree
½ tsp. smoked paprika
½ teaspoon cayenne pepper (chilli powder)
250g cooked basmati rice
500ml vegetable stock
Salt and pepper to taste
Parsley to garnish

Method

In a medium sized non-stick pot, heat a tablespoon of oil and add brinjal pieces. Fry until browned, drain and set aside. Add the second tablespoon of oil and fry Fry’s Strips until golden brown and drain and set aside. Add the third teaspoon of oil and fry onions, peppers, celery and garlic until onions are golden brown. Add smoked paprika and cayenne powder, chopped tomatoes and tomato puree and cook for 5 minutes. Add brinjal and Fry’s Strips and fry for a minute.

Transfer brinjal mixture into a large sized pot and add cooked rice. Add vegetable stock, season with salt and pepper and bring to boil.

Garnish with parsley.

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