spoon spoon spoon Medium


4 Moving Mountains No Chicken Burgers

320g short grain/sushi rice

1 clove garlic

1 tsp sesame seeds

For the curry:

1 tbsp oil

2 medium carrots

1 yellow onion

3 garlic cloves

20g ginger

1 tbsp curry powder

1 tbsp plain flour

200 ml coconut milk

200 ml vegetable stock

Soy sauce

Maple syrup

For the salad:

1 large cucumber

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp fried chilly oil


  1. Start by preheating the oven to 180°C. Cook the Moving Mountains No Chicken Burgers following the on-pack instructions.
  2. Meanwhile, start making the curry sauce. Add the oil to a medium size saucepan and warm over low heat. Add the onion and cook for 3 minutes until soft and just started browning. Add the carrots and cook for another 2 minutes. Add the garlic, ginger, and curry powder and stir rapidly for a minute. Add the flour and stir again. Slowly pour in the coconut milk and vegetable stock. Leave to simmer for 20 minutes. Taste and season with soy sauce and maple syrup.
  3. Cook the rice following the instructions on the packaging.
  4. Lastly, make the salad – smash the cucumber chunks with the end of your knife’s handle and add them to a mixing bowl. Add the sesame oil, chili oil, soy sauce, and garlic, and mix all together. Sprinkle the sesame seeds over.
  5. Slice the chicken burgers and serve them over the rice with the curry sauce and a side of smashed cucumber salad.