Quick Chicken Curry
with Cauliflower Rice + Sweet Potato,
Quinoa, Peas and Lentils
Prep Time 10 minutes
Cook Time 15-20 minutes
1 bag (320g) Green Isle Cauliflower Rice + Sweet Potato, Quinoa, Peas and Lentils
2 tablespoons of vegetable oil
1 onion, finely chopped
½ red pepper, diced
½ yellow pepper, diced
1 clove of garlic, finely chopped
2 tablespoons of medium curry powder
1 x 400g tin of chopped tomatoes Salt and pepper
Fry the chicken pieces in half the oil until browned, remove from pan and set aside.
Add the rest of the oil and fry the onion and garlic for 2-3 minutes before adding the curry powder.
Cook for another minute then add back in the chicken followed by the tinned tomatoes and enough water to cover the chicken.
Season well and simmer gently uncovered for 15-20 minutes until cooked through and the sauce has thickened. Cook Cauliflower Rice + Sweet Potato, Quinoa, Peas and Lentils as per pack instructions.
Serve with a dollop of yoghurt on top of Cauliflower rice + Sweet Potato, Quinoa, Peas and Lentils.