Pork Schnitzel & Coconut Curry Sauce

While the rice is cooking, thinly slice the carrot into thin sticks. Trim the green beans. Finely chop the garlic. In a shallow bowl, combine the salt, plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzel in batches until golden on the outside and cooked through, 1-2 minutes each side. Place the schnitzel on a plate lined with paper towel.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and green beans and cook, stirring, until softened, 4-5 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.

While the veggies are cooking, heat a small saucepan over a medium heat with a drizzle of olive oil. Add the Mild North Indian spice blend and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk and remaining chicken-style stock powder and cook, until thickened, 2-3 minutes.