[Hands-Free Traybakes] NZ Creamy Indian Coconut Chicken, Halloumi & Cauliflower Traybake
with Roast Veg Mix & Coriander
Calories
:
967 kcalProtein
:
73.8g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Sulphites
- Soy
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1
Cauliflower
1
Beetroot
1 packet
Chopped Veggie Mix
(Contains: Sulphites; )
450 g
Chicken Drumsticks
1 sachet
Mild North Indian Spice Blend
1 packet
Mild Curry Paste
(Contains: Soy; )
1 packet
Coconut Milk
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories967 kcal
Energy (kJ)4040 kJ
Fat84 g
of which saturates41.5 g
Carbohydrate61.5 g
of which sugars37.4 g
Dietary Fibre21.4 g
Protein73.8 g
Sodium2510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Dish
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into thick wedges.
- Cut cauliflower into large florets.
- Cut beetroot into 1cm chunks.
2
- In a large baking dish, combine prepped veggies, roast veg mix, chicken drumsticks, mild North Indian spice blend and a drizzle of olive oil. Season with salt.
- Cover tightly with foil and bake for 20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
TIP: If your baking dish is crowded, divide between two dishes.
3
- Remove from oven, remove foil, then add mild curry paste and coconut milk. Stir well to combine.
- Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.
- Meanwhile, cut haloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi, until golden brown, 1-2 minutes each side.
4
- Divide creamy Indian coconut chicken and cauliflower traybake between plates. Top with haloumi and tear over coriander to serve. Enjoy!
