Double Plant-Based Chick'n & Spinach Garlic Rice
with Coconut Curry Veggie Sauce & Flaked Almonds
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
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
baby spinach leaves
1
zucchini
1
tomato
½
Long Chilli (Optional)
2 packet
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic, until fragrant, 1-2 minutes. Add basmati 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. • 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, in batches, 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, tossing, until tender, 4-5 minutes. • Add tomato, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.
• To the pan with the veggies, 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. • Sprinkle over flaked almonds. Top with long chilli to serve. Enjoy!