Plant-Based Chick'n & Mumbai Curry Sauce
with Garlic Rice & Flaked Almonds
Rich, creamy and aromatic, this mild curry 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!
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.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
zucchini
1
tomato
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Mumbai spice blend
½
Long Chilli (Optional)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water (for the rice)
⅓ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) 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 rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, slice zucchini into half-moons. Roughly chop tomato. 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 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, stirring, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook, until fragrant, 1-2 minutes.
• To pan, stir in plant-based cooking cream and the water (for the curry), until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves, until wilted. Season to taste.
• Divide garlic rice between bowls. Top with plant-based crumbed chick'n. • Spoon over Mumbai curry sauce. • Sprinkle over flaked almonds. Top with long chilli to serve. Enjoy!
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