Chicken, kumara and cauliflower curry

Serves: 4
Time to make: 40 mins

Total cost: $ 22.36 / $ 5.59 per serve

(at time of publication)

Ingredients

oil spray
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

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.