Per serving (121g)
Calories 184, Fat 4g, Saturates 0.3g, Carbohydrate 17g, Sugars 3.8g, Fibre 8g, Protein 21g, Salt 1.1g
Add the vegetable oil to a saucepan and place on a medium heat, then add the garlic, onion, spring onion, red chilli and carrots and cook for 3-4 minutes until the onions soften. Then add the curry goat seasoning, soya chunks and tomato purée and cook for a further 1-2 minutes.
Add the vegetable stock and bring to the boil. Whisk in the tapioca flour and allow the sauce to thicken. Leave to simmer for 5-10 minutes until sauce is the desired thickness.
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