Winter Roots Korma

Prep Time  5 minutes
Cook Time  20 minutes
Serves 2

Ingredients

1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
1 tsp groudn coriander
1 clove garlic finely chopped
1.5cm root ginger finely chopped
200ml coconut milk
1/2 tsp chilli flakes
5g vegetable bouillon
50g ground almonds
1 cup of broccoli
1 cup cauliflower
1/2 sweet potato, peeled and diced
1/4 celeriac, peeled and diced
1 tsp olive oil
2 chicken breasts
40g spinach leaves
red chillies to garnish

Directions

Peel and dice the sweet potato and celeriac first. Next, dry roast all the spices for 3-4 minutes until you can smell the aroma, and then add in the garlic, ginger, coconut milk and boiullon.  Bring to the boil and reduce for 5-6 mintues.

While this is reducing, add the sweet potato and celeriac to a pan of boiling water for 4 minutes, before adding the broccoli and the cauliflower for a further 4 minutes.

As this is boiling, cut the chicken in to strips and place in the oil in a large frying pan on a high heat. Cook for 4 minutes before draining and adding the veg to the pan. After 3 more minutes, add the coconut sauce and the spianch and cook until the spanch has wilted.

Serve with the chilli garnish

For a low carb option: Replace the potatoes with 50g diced carrots adding them to the recipe with the garlic and ginger
For a high carb option:  Add 60g of rice or a chapatti

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