Easy Plant-Based Chick'n & Veggie Korma Curry
with Rapid Rice, Yoghurt & Roasted Cashews
Harnessing the flavours from coriander, cumin, paprika and turmeric, our mild curry paste works a treat in this korma curry and creates the perfect flavour base for the juicy PB chick'n and veggies to soak up. The aromas will quickly take over your kitchen, giving you something a little extra to celebrate this Harmony Week.
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
mild curry paste
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
Carrot & Zucchini Mix
1 tin
coconut milk
1 bunch(es)
Asian greens
1 packet
plant-based chicken strips
(Contains Gluten, Soy, Wheat;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
⅕ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return to saucepan. • Stir through butter. Cover to keep warm.
• While rice is cooking, roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix, and cook tossing, until tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add plant-based chicken strips and mild North Indian spice blend and cook tossing, until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk, brown sugar, Asian greens and return cooked veggies to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.
• Divide rapid rice between bowls. • Top with plant-based chick'n and veggie korma curry. • Sprinkle over cashew nuts and dollop over Greek-stlye yoghurt to serve. Enjoy!