Reduced-Carb Masala Plant-Based Stir-Fry

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs spring onion
• 1pcs tomato
• 2clov garlic
• 250g plant-based mince
• 10g masala seasoning
• 130g natural yoghurt
• 10g butter
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion, keeping the white and green parts separate. Cut the tomato into 1cm chunks. Crush or finely chop 2 garlic cloves.
2. Step 2 — Stir-fry cabbage
   Melt 10g butter and 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Stir-fry the cabbage for 2-3 mins until just tender (see Kitchen 101). Season with salt and pepper, then remove from the pan.
3. Step 3 — Brown plant-based mince
   Heat 2 tsp vegetable oil in the same pan over medium-high heat. Cook the plant-based mince, breaking up the lumps with a spoon, for 5-6 mins until browned. Increase the heat to high and add the masala seasoning, garlic and white part of the spring onion, then stir-fry for 1 min or until fragrant.
4. Step 4 — Finish stir-fry
   Add the cabbage to the mince mixture and stir-fry for 1-2 mins until warmed through. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the stir-fry among bowls, scatter over the tomato and remaining spring onion. Drizzle with the yoghurt and enjoy!
6. Step 6 — Kitchen 101
   Fast and hot is key when stir-frying! Make sure you cook over the heat indicated, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Milch, Sojabohnen, Sulfit