Plant-Based Chick'n & Spinach Garlic Rice
with Coconut Curry Veggie Sauce & 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!
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
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: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½
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
Utensils
Instructions
• 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!