Plant-Based Chick'n & Mumbai Curry Sauce
with Spinach Garlic Rice & Flaked Almonds
- Gluten
- Soy
- Wheat
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
zucchini
1
tomato
1 bag
green beans
½
Long Chilli (Optional)
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 sachet
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)
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
Utensils
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, stirring, until fragrant, 1-2 minutes. Add basmati rice, the water 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 water is absorbed, 10 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. • Trim and halve green beans. • 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 and green beans, tossing, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
• 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 Mumbai curry sauce. • Sprinkle over flaked almonds. • Top with long chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mumbai curry sauce and spice blend were widely praised, though some found the overall dish mild and suggested adding extra chilli or more of the spice blend for greater heat and intensity.
- Ease of prep: Most found this a quick and straightforward meal to pull together, with a few noting prep took a little longer than expected.
- Suggestions: Several reviewers recommended adding more coconut milk to loosen the sauce, and some suggested swapping or supplementing the zucchini with heartier vegetables like sweet potato. A few also noted the crumbed chick'n worked better when kept separate from the sauce rather than combined, and seasoning the rice more generously was a popular tip.
- Leftovers: The dish reheated well for lunch the next day, though some found the crumbed chick'n turned chewy when reheated, so keeping it crisp by reheating in a frying pan rather than a microwave may help.
- Portions: Some felt the sauce quantity was too small relative to the rice, and a few suggested adding an extra zucchini and tomato per two people to bulk out the curry.
