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I had no idea what I was going to cook tonight. All I knew was that I kind of felt like curry, I had removed two chicken breasts from the freezer this morning, and I didn't want to follow a recipe.
This is what I came up with, and it turned out to be delicious!!
It is a low FODMAP, gluten-free, dairy-free curry packed full of vegetables! For our vegetarians out there, substituting the chicken for chickpeas would work just as well!
Serves 2-3
Ingredients:
1 Tblspn Garlic Olive Oil (or normal olive oil & 2 x cloves garlic - if you're not on the low FODMAP diet)
1 Tspn Cumin Seeds
1/2 Tspn each of Cardamon Powder, Turmeric, Coriander Powder, Ground Ginger, Coriander Powder
1 Tspn Smoked Paprika, Garam Masala, Chili Flakes
2 Organic, Free-Range Boneless/Skinless Chicken Breasts (diced)
1 punnet cherry tomatoes (approx 10)
1 Zucchini (diced)
1 Red Chili (or omit if you prefer a mild curry)
1/2 Can Coconut Cream
Zest & juice of one lemon
200g (approx) Spinach
Small handful torn basil leaves
3/4 Large Head Cauliflower
Method:
Heat a large wok or sauce to medium high and add garlic oil & cumin seeds. Heat for 1-2 minutes until very fragrant.
Add all the spices, along with the chili (if using) and then the cherry tomatoes, diced chicken, zucchini and zest of the lemon.
Stir until the chicken is seared/starting to brown on the outside, then add the coconut cream, turn down the heat to medium-low and cover for 10 minutes, or until the chicken is almost cooked through.
In the mean time, prepare the cauliflower rice. First, roughly chop the cauliflower, then add to a food processor (don't use a nutribullet or it will turn to mush - trust me, I've tried it!) and pulse until it forms a rice-like consistency. Microwave for 3-5 minutes or until desired texture is reached. Stir through basil, lemon juice, and a little bit of olive oil if desired.
When the chicken is almost cooked, add the spinach and stir through until it's wilted & well combined.
Serve over cauliflower rice - voila!
