Double Plant-Based Chick'n & Mumbai Curry Sauce
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Double Plant-Based Chick'n & Mumbai Curry Sauce

Double Plant-Based Chick'n & Mumbai Curry Sauce

with Spinach Garlic Rice & 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!

Tags:
Plant Based
Allergens:
Gluten
Soy
Wheat
Almond

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

1

baby spinach leaves

1

zucchini

1

tomato

1 bag

green beans

½

Long Chilli (Optional)

2 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, Peanut, 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

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Nutritional Values

Energy (kJ)4888 kJ
Fat61.3 g
of which saturates19.1 g
Carbohydrate108.7 g
of which sugars9.3 g
Protein39.9 g
Sodium2302 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!

2
2

• Meanwhile, slice zucchini into half-moons. • Roughly chop tomato. • Trim and halve green beans. • Thinly slice long chilli (if using).

3
3

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken, in batches, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

4
4

• 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.

5
5

• 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!

6
6

• Divide spinach garlic rice between bowls. Top with plant-based crumbed chick'n. • Spoon over Mumbai coconut curry sauce. • Sprinkle over flaked almonds. Top with long chilli to serve. Enjoy!