Mumbai Chicken & Veggie Curry
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Mumbai Chicken & Veggie Curry

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!

Allergens:
cashews
Milk
Almond

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

3 clove

garlic

1 packet

green beans

1 packet

cauliflower rice

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1 sachet

Mumbai Spice Blend

1 packet

Mild Curry Paste

(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )

1 packet

Coconut Milk

1 sachet

Vegetable Stock Powder

1 packet

baby leaves

1 packet

coriander

1 packet

chicken thigh

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ cup

water

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Nutrition Values

Energy (kJ)2725 kJ
Fat54.9 g
of which saturates26.4 g
Carbohydrate48.3 g
of which sugars24.3 g
Dietary Fibre15.7 g
Protein42.2 g
Sodium2507 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 Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, finely chop garlic.
• Trim and cut green beans into thirds. • Cut chicken thigh into 2cm chunks.

3
3

• 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.

4
4

• 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.

5
5

• Remove from the heat, add baby spinach leaves, cooked chicken and roasted veggies to the curry, and stir until wilted.

6
6

• Divide cauliflower rice between bowls. • Top with chicken & roast veggie Indian curry. • Tear over herbs to garnish. Enjoy!