This one is my go to lunch, good when you want to empty the fridge that has half an aubergine, 1 courgette, 1/4th of a carrot and only a few strands of meatless chicken stripes.
A bowl of cooked rice (best if from the night before)
half a chopped carrot
half a chopped aubergine
1 chopped onion
2 cloves of mince garlic
a handful of meatless chicken stripes
handful of kale
a few sprig of coriander
2 tsp of ready tandoori spice powder
a few drops of worcestershire sauce (vegan ones are available in the supermarkets)
2 tbsp of sunflower oil
Heat the oil in a wok. Add all the vegetables and saute until tender. Add the spice powder and worcestershire sauce along with the meatless chicken stripes. Lastly, toss in the rice and then garnish with freshly chopped coriander leaves. (I added a little bit of sugar, but you don’t have to). Serve while hot!