Chicken, kumara and cauliflower curry

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

spray oil

1 medium onion, finely chopped

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

500g chicken breast fillets, cut in 3cm pieces

2 tablespoons Indian curry paste

pinch dried red chilli (optional)

4 tomatoes, chopped

300g kumarasweet-potatoX, peeled, cut in 2cm pieces

½ small head cauliflower, cut in small florets

1 bunch broccolini or broccoli, trimmed, cut in 4cm lengths

⅓ cup low-fat plain yoghurt

½ cup fresh coriandercilantroX

2 slices mountain bread, halved

Instructions

Stay Awake

1 Spray a large saucepan with oil and place over a high heat. Cook onion, garlic and ginger, stirring, for about 5 minutes or until onion softens. Add chicken, curry paste and chilli (if using). Cook, stirring, for 1 minute, until fragrant.

2 Add 2 cups water and bring to the boil. Reduce heat to medium-high. Add tomatoes, kumara and cauliflower. Cook, uncovered, for 15–20 minutes, stirring occasionally, until vegetables are tender and curry has reduced and thickened.

3 Add broccolini and yoghurt. Reduce heat to low and cook, stirring, for about 5 minutes or until broccolini is tender. Garnish curry with coriander and serve with mountain bread.

Variations

If you like spicy curry, use a vindaloo curry paste.

Nutrition Info (per serve)

Calories 375 cal

Kilojoules 1570 kJ

Protein 38 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 15 g

Dietary fibre 10 g

Sodium 250 mg

Calcium 140 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.