Cauliflower, chicken and coconut curry


Serves 4-6

1 tbsp olive oil
1 large onion, chopped
Salt and black pepper
4 garlic cloves, crushed
1 x 2cm piece of fresh ginger, grated
2 tbsp curry powder
1 tbsp garam masala
500ml chicken stock
1 x 400g tin of chopped tomatoes
1 x 400g tin of coconut milk
600g leftover cooked chicken, shredded
1 head of cauliflower, chopped into bite-sized florets
50g kale, thick stalks discarded, roughly chopped
150g frozen peas, thawed in boiling water for 2-3 minutes
Handful of fresh coriander, chopped

To serve:
Rice and/or naan

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened. Season with salt and black pepper. Add the garlic, ginger, curry powder and garam masala and cook for one minute longer, stirring.
  2. Stir in the stock, tinned tomatoes and coconut milk. Using a stick blender, whizz until completely smooth.
  3. Stir in the chicken and cauliflower. Bring to a simmer, then turn the heat to medium-low and cook for 6-8 minutes until the chicken is completely heated through.
  4. Stir in the kale and peas and cook for 2-3 minutes longer until the kale has softened. Taste and season as needed.
  5. Serve with rice and/or naan, topped with plenty of chopped fresh coriander.

Per serving 407kcals, 22.1g fat (15.1g saturated), 19.9g carbs (8.7g sugars), 34.8g protein, 6.6g fibre, 0.221g sodium