Pork Schnitzels & Indian Coconut Sauce

While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into batons. Finely chop the garlic. In a shallow bowl, combine the salt and plain flour, then season with 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. Transfer to 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 schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette, 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. Cook the Mumbai spice blend and remaining garlic until fragrant, 1 minute. Add the coconut milk and remaining chicken stock and cook until thickened, 2-3 minutes.