NO BUTTER CHICK’N

SERVES 4 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 468

  P: 20g

  C: 57g

  F: 17g

INGREDIENTS

• 1 tbsp extra virgin olive oil

• 1/2 onion, diced

• 3 cloves garlic, crushed

• 1 carrot, sliced

• 1/2 zucchini, sliced

• 2 cups pumpkin, cubed

• 1 cup broccoli, chopped

• 1 packet of Mingle “butter chicken” seasoning

• 1 tin tomatoes (400g)

• 270ml light coconut milk

• 1 1/2 cups water or vegetable stock

• 300-400g vegan chicken strips (I recommend Meet Co chicken strips from Woolworths)

• 1 1/4 cup dry white rice

• Plant-based plain yogurt

• Fresh coriander, chopped

METHOD

1. In a large pan, sautè the onion and garlic in a little olive oil or water over medium heat for a few minutes until translucent and aromatic.

2. Add in the mingle seasoning, carrot, zucchini, pumpkin, broccoli, tin tomatoes, coconut milk and water or vegetable stock and allow to cook over medium heat for 20 minutes or until vegetables are cooked through.

3. While vegetables are cooking, cook your rice according to packet instructions. A 1:2 ratio of rice to water is what is usually recommended using a microwave or stovetop method.

4. While the rice is cooking, cook your protein of choice using your preferred method. If you are using chicken-free strips, place them in the air fryer for 7 minutes at 200 degrees Celcius to cook them to perfection.

5. Once the chicken strips are cooked, place them in the pan with the vegetable and butter chicken sauce mix.

6. Serve in a bowl with the cooked rice. Top with plant-based yogurt and fresh coriander and enjoy!