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Vege Loaded Chicken Curry

Check out this super easy, nutritious and delicious chicken curry loaded with vegetables. Our tamariki wipe their plates clean of this dish!

Livingstone Drive’s Chef, Ash!


  • 600g chicken breast
  • 2 tbspn oil
  • 1 x brown onion
  • 2-3 tbspn mild curry spice mix
  • 50g tomato paste
  • 200g pumpkin (approx ¼ of a small pumpkin)
  • 200g carrot approx 2 medium carrots
  • 150g cauliflower approx ¼ small
  • 1 x can coconut milk
  • 1 x cup chicken stock or water
  • 1 x tablespoon vinegar
  • 1 x tablespoon soy sauce
  • 2 x decent handfuls baby spinach


  • Prepare chicken, dice into 2cm cubes
  • Prepare the vegetables – finely dice onions, grate carrots and dice pumpkin into 1-2cm cubes
  • Prepare the cauliflower coconut milk.
  • Roughly chop the cauliflower, blend the coconut milk together until smooth. I use my nutribullet to do this
  • Heat oil in a large pan (that has a lid), sauté onion until softened and just starting to become golden.
  • Add tomato paste and spice mix to the onion, cook for a minute or 2 until fragrant
  • Add the carrot and pumpkin, be sure to stir so they are coated in the paste and spice mix
  • Add the blended coconut and cauliflower, chicken stock and cubed chicken, stir and bring to a simmer
  • Cover and simmer for 10 minutes or until veggies tender and chicken cooked
  • Remove lid and stir through the spinach, vinegar and soy sauce
  • Serve with steamed rice