I love cooking up a big pot of curry on a Sunday to help ward off the dreaded Sunday night blues. This recipe serves 4, but feel free to add a bit extra of everything (which is why I ended up with an overflowing pot) so you have some leftovers to freeze.
In this instance, I whacked in a few extras like broccoli, kale and peas to ramp up the vegetable component. Kale in particular is definitely optional! (I was suckered into a bulk buy at Woolworths and as a result have had to add it to everything for a week. Lucky Robbie!). It worked out in the end but I think spinach would probably do the job just as well, if not better. The bottom line is that you can change up the vegetable component to suit your taste.
Ingredients: 700g chicken breast/thigh (diced), 1 tablespoon olive oil, 1 large onion diced, 2 cloves minced garlic, 1 teaspoon turmeric, 1 teaspoon fresh ginger, 3 tablespoons curry powder, ½ head cauliflower, ½ head broccoli, ¼ bunch of kale shredded or spinach, ½ cup frozen peas, 1 tin of chickpeas, 2 tins of crushed tomatoes, ½ can coconut milk. Rice, yoghurt and coriander to serve.
Method:
- Brown the chicken in batches so that the meat doesn’t stew. Once done, remove from the pan.
- Cook the onion until soft and translucent. Add the garlic, turmeric, ginger and curry powder, cooking for 1-2 minutes until fragrant.
- Add the broccoli, cauliflower, kale, chickpeas and tomatoes. Add the chicken back in and simmer for 30 minutes or until the liquid thickens.
- Add in the peas and coconut milk and cook for another 10 minutes.
- Serve with rice of your choice, a dollop of natural yoghurt and a generous handful of coriander.
NB. If using spinach instead of kale, add it in at the end with the peas and coconut milk.
Enjoy!
Bri xx
themoderndaypantry 