for 4 portions
olive oil, to taste
2 boneless, skinless chicken breasts, cubed
salt, to taste
pepper, to taste
⅓ cup chicken broth (80 ml)
½ yellow onion, diced
2 cloves garlic, chopped
3 tablespoons green curry paste
13 ½ oz coconut milk (400 ml), 2 cans
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 salt, to taste
1 bell pepper, to taste
3 cups butternut squash (615 g), cut into cubes
1 red pepper, sliced
2 cups broccoli florets (300 g)
2 cups cauliflower florets (600 g)
4 cups grated cauliflower (400 g), to serve
fresh cilantro, chopped, to serve
In a large saucepan, add olive oil and heat over medium heat.
When the oil begins to shine, add the cubed chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until the sides are golden brown and the centre is no longer pink. Remove the chicken and set aside.
Add the chicken broth, onion and garlic to the pot and cook, stirring occasionally, until the onions become translucent.
Add the green curry paste and stir until well distributed.
Add the coconut milk, turmeric, chili powder, coriander, ginger, salt and pepper and stir until well blended.
Add the cooked chicken, butternut squash, red pepper, broccoli and cauliflower and stir while bringing to a boil.
Reduce heat, cover with a lid and simmer for 10-15 minutes or until vegetables are tender.
Remove from heat and allow to cool.
In 4 glass containers, each add 1 cup of glazed cauliflower. Distribute the curry evenly in each container.
Store in the refrigerator for up to 4 days.
When ready to eat, cook in the microwave and garnish with fresh coriander.