This healthy curry uses a store bought curry sauce or paste. Make sure you look for one with no additives or colourings, and add plenty of vegetables. For an extra veggie serving, use blitzed cauliflower as a rice alternative.
- 2 free-range chicken breasts, skinless and boneless
- 1 onion
- 2 cloves of garlic
- a couple of a handfuls of fresh spinach
- 1 large cauliflower
- 1 cup frozen peas
- 2 medium sized kumara
Fry off the chicken breasts with one chopped onion and 2 cloves of grated garlic.
In separate pans steam the cauliflower, wilt the spinach and peel and par boil some peeled and chopped kumara.
Combine all the cooked vegetables with the chicken and add the sauce. If you’re using a paste, cook the chicken and the onion in the paste and add a tin of coconut milk.
Cook this through for 30 minutes until thick and combined and you have one tasty and very easy meal!
For the rice alternative instead of adding the cauliflower to the curry itself, cut into small florets and place in a blender. Pulse for 20 seconds until you get what looks like cous cous or rice.
Heat through in a teaspoon of coconut oil for 3 minutes and you have your rice! For an extra kick of heat add some chilli flakes to the cauliflower rice while cooking.
Serve and enjoy!