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Yield
4 portions
Type
Vegan
Time
30 minutes
Level
Beginner
Put a splash of oil in a small saucepan and add the spices, then stir for one minute. Pour in the stock. Mix well and bring to a boil and simmer.
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Fry off onions and garlic, then add in the vegan chicken pieces.
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Add in the green pepper and cauliflower. Cook for a few minutes. Next, chuck in the sliced cabbage and grated carrot. Stir well.
Stir through the torn parotta. Finally, pour in the sauce. Cook for a further 5-8 minutes until the cauliflower is cooked.