Creamy, coconutty, clean eating at its best.

Feeds: 3-4

Cooking time: 40 minutes

For the curry

Ingredients

• 550g Organic chicken breast
• 100g Butternut pumpkin
• 1 Green capsicum
• 225ml Coconut cream (full fat)
• 1 Clove garlic, crushed
• 2 Tsp coconut oil
• 1 Red chili
• 1 Tsp cumin
• 2 Tsp corriander
• 1 Tsp garam masala
• 1/2 Tsp cayenne pepper
• Himalayan salt and cracked black pepper for seasoning
• Fresh coriander to serve

 Method

• Chop the butternut pumpkin into cubes and steam in the microwave for a few minutes to soften, set aside.
• De-seed and finely chop the chili.
• Slice the chicken in to strips and do the same with the green capsicum.
• Heat the coconut oil in a pan over a medium heat. Add the chicken and cook for a few minutes.
• Add the pumpkin to the pan and cook for a further 2 minutes.
• Add the garlic, capsicum, chili and spices before following with the coconut cream.
• Turn the heat of the pan down and allow to simmer for 20 minutes, stirring occasionally.
• Serve immediately or freeze for an easy go to meal.

For the rice

Ingredients

• 1 small head cauliflower, blitz in a food processor until fine (rice like)
• 1 small brown onion, blitz in a food processor until fine
• 1 carrot, blitz in a food processor until fine
• 1 clove garlic, crushed
• 4 tablespoons coconut oil
• Himalayan salt and cracked black pepper for seasoning

 Method

• Heat half the coconut oil in a pan over a medium heat. Add onion and garlic and sauté for around 2 minutes.
• Add the carrot and sauté for a further 3-5 mins or until onions are soft and light brown.
• Add cauliflower and remaining oil; sauté for 10 minutes.
• Season with salt and pepper.
• Serve immediately or freeze for a go to side.

Top tip: the cauliflower heads need less chopping/ food processing than the stalks. Chop them separately for a more consistent size.