Butter Bean, Mushroom and Spinach Chicken Curry

INGREDIENTS:

1 x tsp organic coconut oil

2 cloves garlic (or garlic paste)

1 x tbsp ginger, grated (or ginger paste)

1 x tbsp curry powder

1 x tsp paprika

1 x tsp cumin seeds

1 x tsp ground coriander

1 x tsp chilli flakes, optional

1 x medium red onion, diced

1 x large red capsicum, chopped

150g x Spinach, chopped (I used frozen – already chopped)

1kg x cauliflower, rice (I used Birdseye brand, pre-packed cauliflower rice – frozen section from Coles)

300g x chicken breast, diced

200g x white cup mushrooms, chopped

1 x 400g tin of diced tomatoes

1 x 400ml tin of Lite coconut milk

1 x 455g tin of butter beans, including liquid

DIRECTIONS:

Heat the oil in a large pan on medium to high heat.

When hot, add chicken and ‘just’ brown, about 3-5 mins.

Toss in the onion, mushrooms, garlic and ginger. Allow to fry for a few minutes before adding the curry powder, chilli flakes, paprika, cumin seeds and coriander.

Toast the spices for a couple of mins before adding the tomatoes, coconut milk and butter beans. Season with some salt and pepper.

Leave to simmer for around 15-20 mins, until the flavours have developed, and the liquid has reduced.

Meanwhile, grate the cauliflower (minus the stem) into rice-like bits. Or do what I did and dump the pre-grated cauliflower into a medium saucepan.

Add the butter bean liquid (about 200ml). Bring to the simmer over medium-low heat and cook, stirring frequently, until the cauliflower is very tender, about 8-10 mins.

Add the spinach to the curry mix about 5 mins before serving and stir through until tender.

Divide the cauliflower between 4 and pour over the curry mix.

Top with fresh coriander, and a squeeze of lime. Yum!

Tip – If you’re meal prepping, be sure to add the lime just before serving.