Festive cranberry falafel
We’ve given falafels a festive twist to celebrate the season’s cheer, with the rich flavours […]
Read moreServings 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.
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
Curry method
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.
Add the diced chicken to the onions and cook throughout.
Stir in the coconut milk and add the chopped broccoli florets.
Bring the curry mixture to a boil and simmer until the broccoli is tender.
Mushroom rice method
Soften the mushrooms in a pan with the garlic powder and turmeric.
Add the rice and cover with just enough water.
Bring to a boil and simmer until the rice is fully cooked and the water has been absorbed.