Divide the garlic rice between bowls. Top with the beef meatballs and curry sauce. Serve with the mint yoghurt.
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peeled & chopped pumpkin
ras el hanout
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
soy sauce(ContainsGluten, Soy)
water (for the sauce)
white wine vinegar
water (for the dressing)
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato (both unpeeled) into 2cm chunks. Cut the carrot into 1cm half-moons. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper and the peeled & chopped pumpkin on a second oven tray lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes, then set aside to cool slightly. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make two thin steaks. Combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken breast and toss to coat.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the apricot sauce, soy sauce, brown sugar, water (for the sauce) and white wine vinegar in a small bowl. In a second small bowl, combine the Greek-style yoghurt (see ingredients) and a splash of water, then season with salt and pepper. Set aside.
When the chicken is cooked, remove the pan from the heat, then add the apricot glaze and turn the chicken to coat. When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine. Season to taste.
Slice the sticky apricot chicken. Divide the roast veggie salad between plates. Top with the chicken and any remaining glaze. Drizzle over the yoghurt. Sprinkle with the toasted almonds.