Indian-Spiced Chicken & Cauliflower Bowl

Name: Indian-Spiced Chicken & Cauliflower Bowl with Couscous, Silverbeet & Mumbai Spice Sauce
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 cauliflower; 1 carrot; 1 packet couscous; 1 sachet vegetable stock powder; 40 g butter; ¾ cup boiling water; ½ lemon; 1 packet ginger paste; 1 tsp honey; 1 packet roasted cashews; 1 packet chicken breast; 1 box diced tomatoes with garlic & onion; 1 bag coriander; 1 sachet mild North Indian spice blend; 1 bag silverbeet; 1 packet Greek-style yoghurt; 1 sachet Mumbai spice blend

with Couscous, Silverbeet & Mumbai Spice Sauce

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Couscous – the grain so nice they named it twice! Here we’ve added our favourite grain to work its magic in another delish bowl, paired with Indian-spiced veggies, juicy chicken and a Mumbai-laced sauce. This one is extra saucy and has proven to be the perfect consistency for everything to soak up!

Allergens:

Gluten

•Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cauliflower

carrot

1 packet

couscous

1 sachet

vegetable stock powder

lemon

1 packet

ginger paste

1 packet

roasted cashews

1 packet

chicken breast

1 box

diced tomatoes with garlic & onion

1 bag

coriander

1 sachet

mild North Indian spice blend

1 bag

silverbeet

1 packet

Greek-style yoghurt

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

40 g

butter

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Energy (kJ)3169 kJ

Fat24.1 g

of which saturates5.2 g

Carbohydrate77.3 g

of which sugars33.2 g

Protein52.8 g

Sodium2308 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Chop cauliflower into small florets. Roughly chop carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray lined. Sprinkle over Mild North Indian spice blend, drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat and roast until tender, 25-30 minutes.

• While veggies are roasting, in a medium bowl, add couscous and vegetable stock powder and half the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While couscous is cooking, slice lemon into wedges. Roughly chop silverbeet. Cut chicken breast into 2cm chunks. • In a small bowl, combine Greek-Style yoghurt, a generous squeeze of lemon juice and a pinch of salt.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Reduce heat to medium-high. • Add ginger paste and Mumbai spice blend and cook, until fragrant, 30 seconds. • Add diced tomatoes with garlic & onion, the honey and remaining butter and cook until thickened, 2-3 minutes.

• Add silverbeet to tomato sauce and cook until just wilted, 1-2 minutes. Season to taste.

TIP: Add a splash of water if the sauce looks too thick.

• Divide couscous between bowls. Spoon over chicken and tomato sauce. • Top with Indian-spiced cauliflower and roasted cashews. • Spoon over lemon yoghurt. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!