Indian-Spiced Chicken & Cauliflower Bowl
with Couscous, Silverbeet & Mumbai Spice Sauce
Couscous – the grain so nice they named it twice! Here we’ve added our favourite grain to work its magic in another delish bowl, paired with Indian-spiced veggies, juicy chicken and a Mumbai-laced sauce. This one is extra saucy and has proven to be the perfect consistency for everything to soak up!
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.
Ingredients
1
cauliflower
1
carrot
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
½
lemon
1 packet
ginger paste
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
chicken breast
1 box
diced tomatoes with garlic & onion
1 bag
coriander
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 bag
silverbeet
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk;)
¾ cup
boiling water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Chop cauliflower into small florets. Roughly chop carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray lined. Sprinkle over Mild North Indian spice blend, drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat and roast until tender, 25-30 minutes.
• While veggies are roasting, in a medium bowl, add couscous and vegetable stock powder and half the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• While couscous is cooking, slice lemon into wedges. Roughly chop silverbeet. Cut chicken breast into 2cm chunks. • In a small bowl, combine Greek-Style yoghurt, a generous squeeze of lemon juice and a pinch of salt.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned, 5-6 minutes. Reduce heat to medium-high. • Add ginger paste and Mumbai spice blend and cook, until fragrant, 30 seconds. • Add diced tomatoes with garlic & onion, the honey and remaining butter and cook until thickened, 2-3 minutes.
• Add silverbeet to tomato sauce and cook until just wilted, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the sauce looks too thick.
• Divide couscous between bowls. Spoon over chicken and tomato sauce. • Top with Indian-spiced cauliflower and roasted cashews. • Spoon over lemon yoghurt. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!