The perfect meal prep dish: Butter Chicken with Rice! Perfect for making ahead and taking with you the next day. It's so easy and so good—you've got to try it!
Recipe for 4 servings:
- 360g chicken
- 400g cauliflower
- 1 tablespoon oil
For the sauce
- 1 onion
- Garlic
- Ginger
- 300 ml coconut milk
- 120 g red lentils
- 800g strained tomatoes
- Baby spinach
- 4 tsp Orient Talent
- fresh parsley
Appendix:
- 120 g uncooked rice or naan bread
Preparation:
- Preheat the oven to 200°C. Cut the cauliflower into thin florets. Place them on a baking sheet, spray them with cooking spray, and sprinkle them with 1 teaspoon of Orient Talent. Bake the cauliflower for 20–25 minutes, until golden brown. Meanwhile, cook the rice.
- Then brown the chicken, remove it from the pan, and set it aside. Next, sauté the onion, garlic, and ginger in a pan. Add the remaining spice mixture and toast it briefly. Then add the red lentils, strained tomatoes, coconut milk, and Orient Talent. Cook everything until the lentils are tender.
- Puree the sauce, then pour it back into the pan. Add the baby spinach, the roasted cauliflower, and the vegan chicken. Cook everything until the spinach has wilted and the flavors have blended together.
- Serve the dish garnished with chopped parsley. It goes well with naan bread or rice. Enjoy your meal!
