Mayflower curry and rice, It's a Wrap!

What you'll need:

• Mayflower curry powder (you can buy this in either home bargains or b&m)

• Rice (I like to buy the frozen microwavable ones because they’re quick and easy)

• Frozen peppers

• Mushrooms

• Chinese 5 spices (you can buy this from the spice aisle in asda)

• Soy sauce

• vegan mayonnaise

• wraps

• A wok

• A microwave

• A Wisk

So, to start off I usually prep everything. I will use half a punnet of mushrooms and ¼ of a bag of frozen peppers. You can add any veg in you want but I usually make this for me and my fussy other half, so I try and stick to basics. I use the full bag of quorn vegan chicken, but you only need to use half a bag if you're planning on just making tea for two for the night. Or use ¼ of a bag if you’re cooking alone. However much you use completely depends on you.

Mix 85g of curry sauce into 340ml of cold water in a sauce pan. Use a wisk and constantly stir the mixture when bringing it to a boil. Keep stirring the mixture but bring it to a very low heat. The mixture will start thickening up. I usually turn this off until the rice is cooked.

Start off by frying the chicken in a wok using one cal spray, I then add the mushrooms once the chicken has started to cook. The mushrooms tend to take a little bit longer to cook in the wok so be mindful of this. after the mushrooms have started to brown lower the heat to the lowest heat and then add the peppers. Keep mixing whilst the peppers are cooking.

Whilst the peppers are cooking put your rice in the microwave (takes about 3 mins-the cooking instructions depend on your microwave. Always be mindful of the instructions on the back on the packet). If you are using boil in the bag rice, make sure to put this on when you start cooking your chicken!

Turn the wok off before you add the rice, this will stop the rice sticking whilst you add all your other ingredients. I use the soy sauce first in the rice and mix well, add this to however much you want. I then add a sprinkle of Chinese 5 spices and mix well. Make sure to taste your rice, if you feel like something is missing add a little more 5 spice and add some salt a pepper.

Whilst the rice is on a low heat, turn the curry sauce back onto a low heat and mix well. Make sure both are piping hot before serving. To have for your dinner the next day put into a container and leave to cool. Once cooled, seal container and refrigerate overnight.

Little tip: put curry into a wrap with vegan mayonnaise- you won’t be disappointed. Also, you can buy vegan friendly garlic bread from Tesco in the refrigerated section. This goes amazing with curry!

For all those doing slimming world, the fried rice is completely syn free. The curry is approx. 4 syns per 28g. Use a weight watchers wrap as a healthy B. The Hellmans vegan mayonnaise is 5 syns per table spoon.

If anyone makes their own rice and curry or has their own twist let me know your ideas and send some pictures to itsaveganthing@outlook.com

I would love to see who gets creative!

Blog soon! #IAVT xo