Spinach, tomato and oregano omelette
There’s nothing easier and faster to make in a hurry than an omelette, so we’ve […]
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Servings 4
A light, delicious summer dinner recipe for the whole family! Fish can be used instead of chicken, while the coconut milk gives a rich, creamy flavour to the curry sauce. Serve with mushroom rice on the side.
Ingredients:
For the curry:
240g diced chicken breast, (use 40g of cooked green lentils for a protein replacement)
1 large white onion – peeled & diced
1/2 broccoli head – florets chopped
1 400ml tin coconut milk
1 tsp garam masala
1 tsp cumin
1 tsp garlic powder
For the mushroom rice:
240g rice
80g mushroom – chopped
1 tsp garlic powder
1 tsp turmeric
Directions:
Curry method
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Add the diced onions and spices, along with a little olive oil, to a deep-bottomed pan and cook on low heat until the onions are soft and translucent.
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Add the diced chicken to the onions and cook throughout.
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Stir in the coconut milk and add the chopped broccoli florets.
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Bring the curry mixture to a boil and simmer until the broccoli is tender.
Mushroom rice method
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Soften the mushrooms in a pan with the garlic powder and turmeric.
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Add the rice and cover with just enough water.
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Bring to a boil and simmer until the rice is fully cooked and the water has been absorbed.