Double Plant-Based Chick'n & Mumbai Curry Sauce

Name: Double Plant-Based Chick'n & Mumbai Curry Sauce with Spinach Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 3 clove garlic; 1 packet white rice; 20 g plant-based butter; 1.25 cup water; 1 packet baby spinach leaves; 1 zucchini; 1 tomato; 1 packet green beans; ½ Long Chilli (Optional); 2 packet Plant-Based Crumbed Chicken; 1 sachet Mumbai spice blend; 1 packet coconut milk

with Spinach Garlic Rice

Get up to $200 off!

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

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

white rice

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

1 packet

baby spinach leaves

zucchini

tomato

1 packet

green beans

Long Chilli (Optional)

2 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 sachet

Mumbai spice blend

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

Nutritional Values

Energy (kJ)5237 kJ

Calories1252 kcal

Fat70.9 g

of which saturates23 g

Carbohydrate106.2 g

of which sugars9.4 g

Dietary Fibre17.1 g

Protein44.8 g

Sodium1850 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!

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

• 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 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.

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

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