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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.

Nutrition Info (per serve)

Kilojoules 1570kJ

Calories 375cal

Protein 38g

Total fat 8g

–Saturated fat 2g

Carbohydrates 40g

–Sugars 15g

Dietary fibre 10g

Sodium 250mg

Calcium 140mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.