Butter Chicken Curry and Mixed Greens

Nutrition per serve

Ingredients

• 150g green beans
• 400g butter chicken curry
• 250g microwave jasmine rice
• 150g peas
• 130g natural yoghurt
• 20g slivered almonds

Method

1. Step 1 — Heat butter chicken
   Bring a small saucepan of water to the boil for the greens. Trim the beans. Put the butter chicken in a microwave-safe bowl. Heat in the microwave for 3 mins, then stir. Heat for a further 2-3 mins until hot.
2. Step 2 — Heat rice
   Meanwhile, massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until warmed through.
3. Step 3 — Cook greens and serve up
   Add the beans to the pan of boiling water and cook for 2 mins. Add the peas, return to the boil and cook for 1 min. Drain. Season with salt and pepper. Divide the rice, greens, butter chicken and yoghurt among bowls. Scatter over the almonds and enjoy!
4. Step 4 — ...
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5. Step 5 — ...
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6. Step 6 — ...
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Allergens

Milch, Almond