![]() 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
1 Comment
9/11/2019 12:36:17 pm
It looks like this recipe is indeed worth trying. I am amazed specifically with the cooking time because I am in need of foods that are easy and fast to prepared and cook as well. I always start my day early since I need to work in the morning which is why I always tend to look for recipes that won't be too hard to prepare and can be considered as something healthy. This recipe right here is what I am definitely looking for and I am so happy because you have given us all the things that we need in order to make this as perfect as how you did it. Thank you so much!
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