have you tried the new Iceland Plant Based range?
Thomas pleasantly surprised our freezer by raiding the local Iceland when the new range was released. And I’m slowly getting through each product. I saw one of my fave Instagram bloggers @plant_fit_family make a chick’n Balti using the no chick strips from the range, and it inspired me to swap tofu for the strips in my Tofu Masala.
I think the range has been released in most of Iceland’s stores so you should all be able to go and raid it. But should they not, the ‘No Chick Strips’ are made of soy. And I know there are a load of other brands that you can source these from.
The flavours are top level, and the rice mix plus yoghurt compliments the masala nicely. I’m trying my hardest to make my taste buds enjoy coriander. Determined to become a lover so I don’t have to pick it off after I’ve taken photos haha! Watch this space…
feeds 2 people
takes approx. 20 minutes in total.
1 bag of Iceland No Chick Strips or meat free alternative
1 teaspoon of ginger
2 garlic cloves (crushed)
1/2 red chilli (diced)
1/2 x 400g tin of chopped tomatoes
1/2 x 400ml tin of coconut milk
1 teaspoon of garam masala
1 teaspoon of paprika
1 teaspoon of ground coriander
1/2 teaspoon of ground turmeric
1/4 teaspoon of cayenne pepper
1 tablespoon of tomato puree
brown rice/quinoa mix
1 small handful of flaked almonds
dairy free yoghurt
sprinkle of salt
1. In a pan over a medium heat, sauté your onion for a couple of minutes with oil of choice before adding your ginger, garlic, red chilli, garam masala, paprika, ground coriander, ground turmeric, cayenne pepper and tomato puree. Combine thoroughly.
2. Next add your chopped tomatoes and coconut milk and season with salt.
3. Let simmer for 5 minutes before adding your chick’n strips.
4. Stir thoroughly and let simmer for another 10 minutes.
5 Serve with rice of choice, a dollop of dairy free yoghurt, almond flakes and fresh coriander.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats