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!
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 sachet
Coriander
1 packet
Mild Curry Paste
(Contains: Soy; )
1 packet
Green beans
320 g
Chicken Thigh
1 packet
Cauliflower Rice
1 packet
Baby Spinach Leaves
1 packet
Crushed Roasted Cashews
(Contains: Tree nuts; )
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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 thigh 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 spinach 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!
