Thai green chicken curry with mushroom rice

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 of 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

• 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.