Cauliflower, Sweet Potato And Chicken In A Red Curry Sauce

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Average Rating: 4 | Rated By: 2 users

This simple one-pot curry recipe is packed with healthy nutrients. Flavours of India prevail in this cauliflower, sweet potato and chicken in a tasty red curry sauce dish. This easy to make 30 minute gluten-free dinner recipe makes a nice change to a simple chicken dish. Serve with scented rice with currants or light kale salad with ginger dressing

 

Ingredients

  • 1 Tbsp. coconut oil • 5 garlic cloves, finely chopped or grated • 2 Tbsp. minced ginger
  • 2 Tbsp. GF curry powder
  • 2 cups chopped tomatoes or 1 x (13.5 oz.) can pure chopped tomatoes
  • 1 ½ cup coconut milk plus 1 cup water
  • 1 red bell pepper, cut into bite size pieces
  • 4 skinless boneless chicken breasts, cut into large bite size pieces
  • 2 cups small cauliflower florets
  • 1 large sweet potato, peeled and cut into bite size pieces
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. sea salt
  • 1 Tbsp. tapioca starch/flour
  • 1 bunch cilantro, chopped
  • Instructions

  • Heat coconut oil over medium-low heat in a large saucepan. Add garlic and ginger and stir to combine
  • Stir in tomatoes and then add 1 1/2 cups coconut milk. Add bell pepper, chicken, cauliflower, sweet potato and salt. Cover and cook over medium heat for 15 - 20 minutes or until chicken is fully cooked
  • Mix 1 cup of water with apple cider vinegar and tapioca starch. Add to curry, cook until the curry starts to thicken. Remove from the heat and stir in cilantro


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