Indian Chicken, Potato & Cauliflower Korma Soup
with Garlic Dippers
With this veggie-loaded korma soup, you've got all of the classic flavours paired with perfectly roasted veggies. The chicken, cauliflower and potatoes are truly the stars of the show and work splendidly with garlic tortilla strips ready for dunking.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 portion
cauliflower
1
carrot
2
potato
3
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic paste
1 packet
mild curry paste
1
coconut milk
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
pinch
chilli flakes
1 packet
chicken tenderloins
Not included in your delivery
olive oil
2 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Cut carrot and potato into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When the veggies have 10 minutes remaining, slice mini flour tortillas (see ingredients) into strips. • In a small bowl, combine half the garlic paste and a drizzle of olive oil. • Place tortilla strips on a second lined oven tray. Brush with garlic oil and season with salt. • Toss to coat and bake until golden and crispy, 6-8 minutes.
TIP: If your oven tray is crowded, divide between two trays. Don't worry if the tortillas overlap!
• Meanwhile, cut chicken tenderloin into 2cm chunks. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Add mild curry paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Remove saucepan from heat and stir through baby spinach leaves and roasted veggies.
• Divide Indian chicken, potato and cauliflower korma soup between bowls. • Serve with tortilla strips. Sprinkle with a pinch of chilli flakes (if using). Enjoy!