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Easy Plant-Based Chick'n & Veggie Korma Curry
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Easy Plant-Based Chick'n & Veggie Korma Curry

Easy Plant-Based Chick'n & Veggie Korma Curry

with Rapid Rice, Yoghurt & Roasted Cashews

Harnessing the flavours from coriander, cumin, paprika and turmeric, our mild curry paste works a treat in this korma curry and creates the perfect flavour base for the juicy PB chick'n and veggies to soak up. The aromas will quickly take over your kitchen, giving you something a little extra to celebrate this Harmony Week.

Tags:
Easy Prep
Kid Friendly
Veggie
Allergens:
Milk
Tree Nuts
Gluten
Soja
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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1

mild curry paste

1 packet

roasted cashews

1 bag

Carrot & Zucchini Mix

1 tin

coconut milk

1 bunch(es)

Asian greens

1 packet

plant-based chicken strips

1 sachet

mild North Indian spice blend

1 packet

Greek-style yoghurt

Not included in your delivery

1

olive oil

20 g

butter

⅕ tsp

brown sugar

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Nutritional Values

Energy (kJ)3783 kJ
Fat49.3 g
of which saturates24.4 g
Carbohydrate92.1 g
of which sugars24.6 g
Protein45.7 g
Sodium2506 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. • Stir through butter. Cover to keep warm.

2
2

• While rice is cooking, roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix, and cook tossing, until tender, 4-5 minutes. Transfer to a bowl.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add plant-based chicken strips and mild North Indian spice blend and cook tossing, until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk, brown sugar, Asian greens and return cooked veggies to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.

4
4

• Divide rapid rice between bowls. • Top with plant-based chick'n and veggie korma curry. • Sprinkle over cashew nuts and dollop over Greek-stlye yoghurt to serve. Enjoy!

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