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

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

with Spinach Garlic Rice & Flaked Almonds

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!

Quick Prep
Climate Superstar
Plant Based

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


Serving amount

1 packet

garlic paste

1 packet

basmati rice

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, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )


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


Medium Saucepan
Large Frying Pan



• 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!