Plant-Based Chick'n & Spinach Garlic Rice

Name: Plant-Based Chick'n & Spinach Garlic Rice with Coconut Curry Veggie Sauce & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 3 clove garlic; 20 g plant-based butter; 1 packet basmati rice; 1 zucchini; 1 tomato; 1 packet coconut milk; 1 packet Plant-Based Crumbed Chicken; 1 bag baby spinach leaves; 1 packet flaked almonds; 1.5 cup water; ½ Long Chilli (Optional); 1 sachet Mumbai spice blend

with Coconut Curry Veggie Sauce & Flaked Almonds

4.7

(25)

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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:

Veggie

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

zucchini

tomato

1 packet

coconut milk

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 bag

baby spinach leaves

1 packet

flaked almonds

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

Long Chilli (Optional)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

Nutritional Values

Energy (kJ)3603 kJ

Fat43.7 g

of which saturates17.8 g

Carbohydrate87.7 g

of which sugars7 g

Protein25.4 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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, 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 the rice is tender and all of the water is absorbed, 12 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. • 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 frying pan and return to medium-high heat with a drizzle of olive oil. • Cook zucchini, tossing, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

• To the pan with the veggies, 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 coconut curry veggie sauce. • Sprinkle over flaked almonds and top with long chilli to serve. Enjoy!