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

Name: Plant-Based Chick'n & Easy-Prep Veggie Curry with Spinach Garlic Rice & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 20 g plant-based butter; 1 packet garlic paste; 1 packet basmati rice; 1.5 cup water (for the rice); 1 bag baby spinach leaves; 1 packet Plant-Based Crumbed Chicken; 1 bag Carrot & Zucchini Mix; 1 packet Mumbai spice blend; 1 packet coconut milk; 1 packet flaked almonds; pinch chilli flakes

with Spinach Garlic Rice & Flaked Almonds

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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:

Climate Superstar

•Plant Based

Allergens:

Gluten

•Soy

•Wheat

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

basmati rice

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

1 bag

baby spinach leaves

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 bag

Carrot & Zucchini Mix

1 packet

Mumbai spice blend

1 packet

coconut milk

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

pinch

chilli flakes

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water (for the rice)

Nutritional Values

Energy (kJ)3679 kJ

Fat44.2 g

of which saturates17.8 g

Carbohydrate91.5 g

of which sugars10 g

Protein24.8 g

Sodium1546 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• 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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 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 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!