Easy Plant-Based Chick'n & Veggie Korma Curry

• While rice is cooking, roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix, and cook tossing, until tender, 4-5 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add plant-based chicken strips and mild North Indian spice blend and cook tossing, until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk, brown sugar, Asian greens and return cooked veggies to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.