Hearty Chicken, Potato & Coconut Curry

Name: Hearty Chicken, Potato & Coconut Curry with Brown Rice & Cashews
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 clove garlic; 1 bag baby broccoli; 1 packet chicken breast; 20 g plant-based butter; 1 bag baby spinach leaves; 1 packet Crushed Roasted Cashews; 1 packet brown rice; 1 sachet vegetable stock powder; 1 white turnip; 1 packet coconut milk; 1 potato; ¼ cup water; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend

with Brown Rice & Cashews

Get up to $175 off

With its gentle warming heat and colourful veggies, a rich and creamy Indian curry is a favourite meal for good reason! Whip up this veggie version with turnip, broccoli and potato, plus wholesome brown rice that'll leave you embracing a modern classic.

Allergens:

cashews

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

baby broccoli

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

1 packet

brown rice

1 sachet

vegetable stock powder

white turnip

1 packet

coconut milk

potato

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

20 g

plant-based butter

¼ cup

water

Nutrition Values

Energy (kJ)3415 kJ

Fat44.4 g

of which saturates24.1 g

Carbohydrate83.3 g

of which sugars16.9 g

Protein47.5 g

Sodium1662 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

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain brown rice and return to saucepan.

• Meanwhile, cut potato and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• When the veggies have 15 minutes cook time remaining, finely chop garlic. Cut baby broccoli into thirds. • Cut chicken breast into 2cm chunks.

• In a large frying pan heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with the plant-based butter and a drizzle of olive oil. Cook baby broccoli until softened, 5-6 minutes. • Add garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.

• Add vegetable stock powder, coconut milk and the water to the pan. Simmer until thickened, 2-4 minutes. • Remove pan from heat and stir through roasted veggies, cooked chicken and baby spinach leaves until wilted. Season to taste.