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Veggie Butter 'Chicken'

The perfect warming winter recipe! 

Ingredients:
2 tbsp ghee
1 diced brown onion
500g pumpkin, cubed
200g green beans, ends removed
300g cauliflower, chopped
1 sachet Butter Chicken Mix
1 bottle passata
1 400ml coconut milk
1 cup water + 1 tsp veggie stock concentrate
1 can chickpeas
2 handfuls baby spinach leaves
Tilda rice to serve
Pimp My Salad Activated Super Seed Sprinkles, to top
Fresh coriander leaves

Method:
1. Prepare ingredients by chopping the veggies into bite size pieces. Heat 2 tbsp of coconut oil or ghee in a large pot over medium heat.
2. Add onion and cook for 3 mins. Add remaining veggies and coat all ingredients in sachet contents.
3. Stir in tomato passata, stock and coconut cream. Cover the pot and lower the heat to simmer for 20 mins.
4. Remove from the heat and stir in spinach.
5. Serve with tilda rice and sprinkle with Super Seed Sprinkles and fresh coriander.


GoodnessMe

 

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ayam-coconut-milk-140ml-1

ceres-organics-chickpeas-garbanzo-beans-400g

the-broth-sisters-vegetable-stock-concentrate-170g

tilda-rice-coconut-basmatic-rice-250g

ceres-organics-tomato-passata

mingle-natural-seasoning-blend-butter-chicken-12x30g

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