Moroccan Chicken & Chickpea Curry
with Roast Veggies, Garlic Rice & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 packet
Cream
(Contains: Milk; )
1
Carrot
2
Garlic
1
Cauliflower
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
320 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
½ tsp
brown sugar
¼ cup
water (for the curry)
Nutrition Values
Cooking Steps
Custom Recipe: If you've added chicken breast to your meal, cut chicken into 2cm chunks.
• Place carrot, cauliflower and paprika spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a 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 rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Custom Recipe: Heat the pan as above. Before adding chermoula spice blend, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue with step.
• Remove pan from the heat, then add roasted veggies and baby spinach leaves. Stir until wilted. TIP: Add a splash more water if the curry looks too thick.
• Divide garlic rice between bowls. • Top with Moroccan chickpea and roast veggie curry. Enjoy!
