Chicken, Cauliflower & Lentil Aloo Gobi

Name: Chicken, Cauliflower & Lentil Aloo Gobi with Toasted Tortillas & Coriander
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 330 g Chicken Breast; 1 Potato; 1 packet Coriander; 1 sachet Chilli Flakes; 2 Garlic; 1 Cauliflower; 1 packet Red Lentils; 6 Mini Flour Tortillas; 1 sachet Vegetable Stock Pot; 1 packet Coconut Milk; 1 Carrot; 1 Brown Onion; 1 sachet Mumbai Spice Blend; 1.5 cup water; 1 drizzle olive oil; 20 g plant-based butter

with Toasted Tortillas & Coriander

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Calories

:

976 kcal

Protein

:

68.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
May contain traces of allergens
Gluten
Lupin
Soy
Wheat
Milk

When You've got chicken, potato and cauliflower... make aloo gobi! This classic Indian curry uses spices like paprika, cumin and ginger to take the veggies to next-level tastiness, and we've added lentils to make it extra-hearty too. With tortillas to mop up the sauce, this is a bowl of goodness you'll crave time and again

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

330 g

Chicken Breast

1

Potato

1 packet

Coriander

1 sachet

Chilli Flakes

2

Garlic

1

Cauliflower

1 packet

Red Lentils

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

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)

1 sachet

Vegetable Stock Pot

1 packet

Coconut Milk

1

Carrot

1

Brown Onion

1 sachet

Mumbai Spice Blend

Not included in your delivery

1.5 cup

water

1 drizzle

olive oil

20 g

plant-based butter

Nutritional Values

Calories976 kcal

Energy (kJ)4080 kJ

Fat29 g

of which saturates18.8 g

Carbohydrate99.7 g

of which sugars23.4 g

Dietary Fibre29.2 g

Protein68.9 g

Sodium1920 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. • Cut potato into bite-sized chunks. • Thickly slice carrot into half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with half the Mumbai spice blend and season with pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your tray is getting crowded, divide the veggies between two trays.

2

• Meanwhile, finely chop brown onion and garlic. • Rinse red lentils. • Cut chicken breast into 2cm chunks.

3

• In a medium saucepan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook chicken and onion, tossing occasionally, until softened, 4-5 minutes. • Add garlic, remaining Mumbai spice blend and a pinch of chilli flakes (if using). Cook until fragrant, 1 minute. • Add lentils, coconut milk, the water and vegetable stock pot. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 15 minutes. • Uncover, then continue to simmer until tender, 10 minutes.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mini flour tortillas in batches, until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

5

• When the lentils are ready, add roasted veggies to pan. • Gently stir to combine, then season with salt and pepper to taste.

6

• Roughly chop coriander. • Divide chicken, cauliflower and lentil aloo gobi between bowls. • Sprinkle with coriander and extra chilli flakes if desired. Serve with toastedtortillas. Enjoy!