Sweet Potato and Chicken Curry

with Coconut Milk and Cauliflower

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low-carb
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low-carb
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Instructions

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1 Prep ingredients

Chop the chicken. Peel and chop the onion and garlic. Grate the ginger. Peel and chop the sweet potatoes. Separate the cauliflower into small florets. Rinse and chop the spinach.

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2 Fry chicken

Heat a drizzle of oil in a large pan and fry the chicken for 3-4 min. Transfer the chicken to a plate and return the pan to a medium heat.

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3 Fry onion and add spices

Add another drizzle of oil to the pan with the onion and garlic. Fry with a pinch of salt for 5 min until softened. Add the gingercurry powder, chilli powder (spicy!), cumin and coriander, and fry for 1 min further. 

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4 Add and simmer

Add the sweet potatoes, tomato passata, measured water and chicken stock cube. Cover with a lid and simmer for 10 min until the sweet potatoes start to soften.

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5 Finish and serve

Finally, add the cauliflower florets, coconut milk and spinach. Return the chicken to the pan and season with salt and pepper. Simmer (don't boil) for a final 7-8 min. Check the seasoning (see pro tip). Divide among bowls and top with the pistachios and red chilli slices (spicy!).

Tips for fussy eaters

Keep the spices mild and serve with boiled jasmine rice.

Pro tip

Add a pinch of sugar to your curry to enhance the tomatoes' natural sweetness.

Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!

Cooking Time: 30 min

Cals 707 · Prot 47 · Carbs 59 · Fat 35

Dairy-Free

Ingredients

Number of people

Curry

Chicken breast 300 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Sweet potatoes 300 Grams
Cauliflower 200 Grams
Spinach (palak) 100 Grams
Vegetable oil 2 Tbsp
Curry powder 2 Grams
Chilli powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Tomato passata 200 Grams
Water 150 ML
Chicken stock cube 1 Piece
Coconut milk 167 Piece
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Peeled pistachios 20 Grams
Red chilli large 1 Piece

Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!

Cooking Time: 30 min

Cals 707 · Prot 47 · Carbs 59 · Fat 35

Dairy-Free

Instructions

photo

1 Prep ingredients

Chop the chicken. Peel and chop the onion and garlic. Grate the ginger. Peel and chop the sweet potatoes. Separate the cauliflower into small florets. Rinse and chop the spinach.

photo

2 Fry chicken

Heat a drizzle of oil in a large pan and fry the chicken for 3-4 min. Transfer the chicken to a plate and return the pan to a medium heat.

photo

3 Fry onion and add spices

Add another drizzle of oil to the pan with the onion and garlic. Fry with a pinch of salt for 5 min until softened. Add the gingercurry powder, chilli powder (spicy!), cumin and coriander, and fry for 1 min further. 

photo

4 Add and simmer

Add the sweet potatoes, tomato passata, measured water and chicken stock cube. Cover with a lid and simmer for 10 min until the sweet potatoes start to soften.

photo

5 Finish and serve

Finally, add the cauliflower florets, coconut milk and spinach. Return the chicken to the pan and season with salt and pepper. Simmer (don't boil) for a final 7-8 min. Check the seasoning (see pro tip). Divide among bowls and top with the pistachios and red chilli slices (spicy!).

Tips for fussy eaters

Keep the spices mild and serve with boiled jasmine rice.

Pro tip

Add a pinch of sugar to your curry to enhance the tomatoes' natural sweetness.

Ingredients

Number of people

Curry

Chicken breast 300 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Sweet potatoes 300 Grams
Cauliflower 200 Grams
Spinach (palak) 100 Grams
Vegetable oil 2 Tbsp
Curry powder 2 Grams
Chilli powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Tomato passata 200 Grams
Water 150 ML
Chicken stock cube 1 Piece
Coconut milk 167 Piece
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Peeled pistachios 20 Grams
Red chilli large 1 Piece
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