with Rice and Toasted Garlic Flatbreads
Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Basmati rice • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Green peas • Yellow onion • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Tikka Sauce
0.5 cup
Curry Paste
2 tbsp
Basmati Rice
0.75 cup
Cream
56 mL
Green Peas
56 g
Onion, chopped
56 g
Sweet Bell Pepper
1 unit(s)
Garlic Salt
4 g
Flatbread
2 unit(s)
Oil*
0.5 tbsp
Salt*
0.188 tsp
Butter*
2 tbsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a medium pot over medium.
- Using a strainer, rinse rice until water runs clear.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot for 30 sec, until melted.
- Add rice and half the onions to the pot. Cook for 2-3 min, stirring often, until onions soften.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- To the pan with protein shreds, add peppers, peas and remaining onions.
- Cook for 3-5 min, stirring often, until veggies are tender-crisp.
- To the pan with protein shreds and veggies, add curry paste.
- Cook for 30 sec, stirring often, until well combined.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 3-5 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Meanwhile, in a small microwavable bowl (or a small pot over low), melt 1 tbsp (2 tbsp) butter.
- On an unlined baking sheet, arrange flatbreads. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.
- Toast flatbreads in the middle of the oven for 2-4 min, until warmed through. (TIP: Keep an eye on them so they don't burn!)
- Fluff rice with a fork.
- Cut toasted garlic flatbreads into quarters.
- Divide rice between bowls. Top with protein shreds tikka.
- Serve flatbreads alongside.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook chicken, tossing occasionally for 6-8 min, until cooked through.**
1140
kcal
Calories
51
g
Fat
17
g
Saturated Fat
135
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
36
g
Protein
70
mg
Cholesterol
2460
mg
Sodium
1
g
Trans Fat
650
mg
Potassium
225
mg
Calcium
7
mg
Iron
