Vege Loaded Chicken Curry
Ingredients
- 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
Method
- 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