CHICKEN CURRY WITH CAULIFLOWER RICE

SERVINGS 4 CALORIES PER SERVING 427 PREP TIME 10 minutes COOK TIME 25 minutes

● 4tbsp extra-virgin olive oil

● 2 onions, peeled and diced

● 2 garlic cloves, peeled and finely sliced

● 500g skinless chicken breast, chopped into bite-sized pieces

● 4 red peppers, deseeded and sliced

● 250ml gluten-free vegetable stock (check the label)

● 40g tomato puree

● 4tsp ground coriander

● 4tsp ground cumin

● 2tsp ground turmeric

● 4cm root ginger, peeled and finely sliced

● 1 red chilli, finely sliced

● Sea salt and black pepper

● 200g spinach leaves

● 2 cauliflowers (approx. 800g)

● 2tbsp soured cream

● Fresh coriander, to taste

Heat 2tbsp of the oil in a frying pan and sauté the onion and garlic for 3 minutes. Add the chicken and cook for 5 minutes, browning it all over. Add in the red peppers and cook for a further 2 minutes.

Next add the vegetable stock and tomato purée, along with the ground coriander, cumin, turmeric, ginger and chilli. Bring to a simmer and cook for 15 minutes, or until the stock has reduced and the chicken is cooked through. Season with sea salt and black pepper, to taste. Remove half the curry from the pan and refrigerate in an airtight container for up to 3 days.

Return to the curry on the stove and stir half the spinach in, until it is just wilted.

While the curry is simmering, make the cauliflower rice. Place the cauliflower in a food processor and blitz until fine (the consistency should be similar to rice). Heat the remaining

2tbsp of oil in a large frying pan and stir the cauliflower in. Cook for 5-6 minutes, or until softened.

Season with sea salt and black pepper. Remove half the rice from the pan and refrigerate in an airtight container for up to 2-3 days.

Serve the other portion in warmed bowls with the curry, add ½tbsp of soured cream to each bowl and garnish with fresh coriander.