No-Chicken Curry with Pak Choi

Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion, garlic and chili pepper for 1 - 2 minutes, then add the apple and bell pepper and fry for 3 - 4 minutes. Add the yellow curry spices and stir-fry for 1 - 2 minutes, then deglaze with the white balsamic vinegar and the water (see pantry for amounts). Pour in the coconut milk, then lower the heat and mix well to combine. Cover with the lid and allow to simmer for 12 - 15 minutes (see Tip).

Tip: add an extra splash of water as necessary if the curry gets too dry.

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Cook the rice for 12 - 15 minutes, then drain and set aside.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then add a splash of water. Fry for 1 more minute until the water has evaporated. Season to taste with salt and pepper. Transfer the veggie chicken to the curry sauce and mix well to combine. Set aside the pan to use again in the next step.

Discard the base of the pak choi and finely chop both the leaves and the stems. Fry the pak choi in the same pan over medium-high heat for 3 - 4 minutes, then turn off the heat. Transfer the rice to the pak choi and mix well to combine. Season to taste with salt and pepper.