Plant-Based Chick'n & Mumbai Curry Sauce
with Spinach Garlic Rice
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!
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
3 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
baby spinach leaves
1
zucchini
1
tomato
1 packet
green beans
½
Long Chilli (Optional)
1 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 sachet
Mumbai spice blend
1 packet
coconut milk
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Rinse and drain white rice. • 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 white 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!
• Meanwhile, slice zucchini into half-moons. • Roughly chop tomato. • Trim and halve green beans. • Thinly slice long chilli (if using).
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• 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.
• Stir in coconut milk and cook until slightly thickened, 2-3 minutes.
• Divide spinach garlic rice between bowls. • Top with plant-based crumbed chick'n. • Spoon over Mumbai coconut curry sauce. • Top with chilli to serve. Enjoy!