Curried Goujons

How to cook?

Place goujons in a deep fryer set to 180°C for 6-8 mins once thawed / Place goujons in an air fryer set to 180°C for 8-10 mins once thawed.
Make the Curry Sauce: Heat butter in a pan, then cook the onion until soft. Add crushed garlic and ginger, stirring for 1 minute, add all spices stiring in and cooking for 30 sec to release the flavours. Mix in the tomato paste, cook for 1 min. Pour in coconut milk and broth, stirring well. Simmer for 8-10mins until thickened.
Cut the pineaple, sweet pepper and onion into 12–15 mm pieces.
Cut asparagus into 30 mm strips, boil for about 8 mins and drain.
Place the pineapple, sweet pepper, onion and goujons in a presentation bowl.
Pour over the curry sauce, sprinkle over almond flakes and place microgreens in the middle.
Toast the naan for 2 mins.
Serve and enjoy.