Indian Chicken, Potato & Cauliflower Korma Soup
with Tortilla Wedges, Cashew Nuts & Coriander- Milk
- Almond
- cashews
- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Be sure your spoon is at the ready because this korma soup is going to disappear in seconds. It has everything, roasted cauliflower and potato, chicken and aromatic mild curry flavours. Dip the tortilla wedges in for a bit of fun. *Unfortunately, this week’s flatbread was in short supply, so we’ve replaced with mini flour tortillas. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 portion
cauliflower
1
carrot
1
potato
1 packet
chicken breast
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Eggs, Gluten, Soy, Fish, Sesame)
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 bag
coriander
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When the veggies have 10 minutes remaining, slice mini flourtortillas into quarters. • Place tortilla wedges on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat and bake until golden and crispy, 6-8 minutes.
TIP: If your oven tray is crowded, divide between two trays. Don't worry if the tortillas overlap!
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cut chicken breast into 2cm chunks. • Cook chicken, Mumbai spice blend and garlic paste, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste, coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.
• Remove saucepan from heat and stir through baby spinach leaves and roasted veggies. Season generously with salt and pepper. • Divide Indian chicken, potato and cauliflower korma soup between bowls. • Sprinkle with crushed roasted cashew nuts and tear over coriander. • Serve with tortilla wedges. Enjoy!
