If you’re a fan of curry, then you know that the secret to a good curry lies in its ingredients. Enter Miss Rosie’s Chicken & Veg Curry, a flavorful combination of tender chicken and colorful vegetables, with an unexpected twist: cauliflower. Yes, that’s right – this humble veggie takes center stage as the secret ingredient that adds depth and complexity to this curry. But don’t just take our word for it – try it for yourself and taste the difference that a carefully chosen ingredient can make. At Sesame Lane, we know that every dish tells a story, and we’re proud to share ours with you through our delicious curry.

INGREDIENTS

• 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

METHOD

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.

TIP

You can add any vegetables you like, we often add peas for an extra freshness pop!

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