Mumbai Chicken & Veggie Curry
with Cauliflower Rice, Green Beans & Roasted Cashews
Rich, creamy and aromatic – this dish has all the elements of your favourite Indian curry. Roasted vegetables add mouth watering flavour to this cosy meal, which sits on a bed of cauliflower rice with a sprinkling of roasted cashews for crunch!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
potato
1
carrot
3 clove
garlic
1 packet
green beans
1 packet
cauliflower rice
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic.
• Trim and cut green beans into thirds.
• Cut chicken breast into 2cm chunks.
• When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook cauliflower rice and half the garlic, stirring, until softened, 2-3 minutes until tender and fragrant, 2-3 minutes. • Add the crushed roasted cashews and the butter and stir until combined. Season then transfer to a bowl. Cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Mumbai spice blend, mild curry paste and the remaining garlic, and cook until fragrant, 1 minute. • Reduce heart to medium, then add coconut milk, vegetable stock powder and the water. Cook until slightly thickened, 1-2 minutes.
• Remove from the heat, add baby leaves, cooked chicken and roasted veggies to the curry, and stir until wilted.
• Divide cauliflower rice between bowls. • Top with chicken & roast veggie Indian curry. • Tear over herbs to garnish. Enjoy!