Double Plant-Based Chick'n & Mumbai Curry Sauce
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Double Plant-Based Chick'n & Mumbai Curry Sauce

Double Plant-Based Chick'n & Mumbai Curry Sauce

with Spinach Garlic Rice

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!

Tags:
Plant Based
Allergens:
Gluten
•Soy
•Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1

zucchini

1

tomato

1 packet

green beans

½

Long Chilli (Optional)

1 packet

Mumbai spice blend

1 packet

coconut milk

2 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

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Nutritional Values

Energy (kJ)4797 kJ
Calories1147 kcal
Fat59.4 g
of which saturates19.7 g
Carbohydrate108.4 g
of which sugars9.1 g
Dietary Fibre23.1 g
Protein38.9 g
Sodium2303 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, stirring, until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the water is absorbed, 10 minutes. • Once the water has absorbed, stir through baby spinach leaves, until wilted.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, slice zucchini into half-moons. • Roughly chop tomato. • Trim and halve green beans. • Thinly slice long chilli (if using).

3
3

• 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.

4
4

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

5
5

• Stir in coconut milk and cook until slightly thickened, 2-3 minutes.

6
6

• Divide spinach garlic rice between bowls. • Top with plant-based crumbed chick'n. • Spoon over Mumbai coconut curry sauce. • Top with long chilli to serve. Enjoy!