Creamy Curry Schnitzel Bowl

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic yellow Thai curry
• 2 chicken schnitzels (vegan optional)
• 3 tbsp cream (vegan optional)
• 1 onion
• 100 g spinach
• 1 tomato
• 100 g mushrooms
• 400 g cooked rice
• 3 tbsp oil (e.g. rapeseed oil)

• Heat 2 tbsp of oil in a pan. Fry the schnitzels over high heat for 2 minutes per side until crispy, remove and cut into strips.
• Divide the rice between two bowls.
• Chop the onion, tomato and mushrooms and fry them with 1 tbsp of oil in the same pan over high heat for 3 minutes.
• Add one portion of Kooray spice 'n easy, 200 ml of water, 3 tbsp of cream and the spinach and bring to a boil for 3 minutes.
• Reduce to medium heat and let it simmer for another 5 minutes.
• Pour the curry sauce over the rice and top with the schnitzel strips.

Try it, love it!