Plant-Based Chicken & Veggie Korma Curry

• While rice is cooking, roughly chop Asian greens. • Slice zucchini into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, until tender, 4-5 minutes. Transfer to a bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based chicken strips and mild North Indian spice blend, tossing, until browned, 4-5 minutes.

• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.