Double Plant-Based Chick’n & Coconut Curry Sauce
with Sautéed Veg & Spinach Garlic Rice
- Almond
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Rich, creamy and aromatic, this mild curry sauce has all the elements that make Indian food so appealing. Packed with flavour, it comes together easily for a mouth-watering meal that's bound to win hearts!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1
Carrot
1 sachet
Chilli Flakes
1 packet
Coconut Milk
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Garlic Paste
1 sachet
Mumbai Spice Blend
600 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
Utensils
Cooking Steps
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. • Once done, stir through baby spinach leaves. Season to taste. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken, in batches, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. • Reduce heat to medium and add Mumbai spice blend and remaining garlic paste. Cook until fragrant, 1 minute. • Stir in coconut milk and cook until slightly thickened, 1-2 minutes.
• Divide spinach garlic rice between bowls. Top with plant-based crumbed chick'n. • Spoon over Mumbai coconut curry veggies. • Sprinkle over flaked almonds. Top with a pinch of chilli flakes (if using) to serve. Enjoy!
