Plant-Based Chick'n & Mumbai Curry Sauce

Name: Plant-Based Chick'n & Mumbai Curry Sauce with Spinach Garlic Rice & 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; 1.5 cup water; 1 zucchini; 1 tomato; 1 bag green beans; ½ Long Chilli (Optional); 1 packet Plant-Based Crumbed Chicken; 1 sachet Mumbai spice blend; 1 packet coconut milk; 1 packet flaked almonds

with Spinach Garlic Rice & Flaked Almonds

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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:

Climate Superstar

•Plant Based

Allergens:

Gluten

•Soja

•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

zucchini

tomato

1 bag

green beans

Long Chilli (Optional)

1 packet

Plant-Based Crumbed Chicken

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

flaked almonds

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

Nutritional Values

Energy (kJ)3645 kJ

Fat43.7 g

of which saturates17.8 g

Carbohydrate89.3 g

of which sugars8.3 g

Protein26.3 g

Sodium1450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying 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, 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!