Butter Bean, Mushroom and Spinach Chicken Curry
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
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.
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