Miss Rosie’s Chicken & Vegetable Curry with Rice


  • 600gm chicken breast
  • 2 tbsp oil
  • 1 brown onion diced
  • 1-2 tbs curry powder
  • 50g tomato paste
  • 200gm pumpkin peeled and cubed
  • 200gm carrot grated
  • 150gm cauliflower florets
  • 1 can coconut milk
  • 1 cup liquid chicken stock
  • 1 tbs vinegar
  • ltbsp soy sauce
  • 2 handfuls baby spinach


Blend coconut milk and cauliflower in a food processor or blender.
Heat oil in a large saucepan and cook onion until softened, then add tomato paste and curry powder and cook for a minute or 2.
Add the carrot and pumpkin then stir so they are coated in the spice mix.
Add the coconut/cauliflower mix, chicken stock and cubed chicken.
Stir and bring to a simmer.
Cover and simmer for 10 minutes or until veggies are tender and chicken is cooked. Remove lid and stir through the spinach, vinegar and soy sauce.
Serve with steamed rice.