Indian-Spiced Chicken & Cauliflower Bowl
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Indian-Spiced Chicken & Cauliflower Bowl

Indian-Spiced Chicken & Cauliflower Bowl

with Couscous, Silverbeet & Mumbai Spice Sauce

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

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

1

cauliflower

1

carrot

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

vegetable stock powder

½

lemon

1 packet

ginger paste

1 packet

roasted cashews

(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )

1 packet

chicken breast

1 box

diced tomatoes with garlic & onion

1 bag

coriander

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 bag

silverbeet

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

1

olive oil

40 g

butter

(Contains Milk;)

¾ cup

boiling water

1 tsp

honey

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!