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.

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