This dish can be more or less spicy according to taste.
My daughter does not like spicy food so I do keep it lighter reducing the amount of chilli, ginger and cumin but if you like a good curry then... go for it!
The cauliflower rice is really tasty, really resmble rice but without the carbs and it is a gret combinatipn with the curry sauce.
Preparatuon time: 20 minutes
Cooking time: 25 minutes.
2 tbsp extra-virgin olive oil
2tbsp coconut oil
1 onion (peeled and diced)
2 garlic cloves (crushed)
4 skinless chicken breast (chopped into bite size pieces)
3/4 red peppers (deseeded and sliced)
250ml glute-free vegetable stock
40gr tomato purée
4tsp ground cumin
2tsp ground turmeric
2cm piece of root ginger (peeled and finely sliced)
1 red chilly
Sea salt and black pepper
200gr spinach leaves
2tbsp soured cream
Fresh corainder to taste (chopped).
In a frying pan heat 2tbsp of coconut oil and cook the onion and garlic for a few minutes.
Add the chicken pieces and cook for 5/10 minutes browning it all over.
Add in the red peppers ad cook for a few minutes.
Add the stock and the tomato purée, cumin, turmeric ginger and chilli, bring to simmer and cook for 15 minutes or until the chicken is cooked and the stock has reduced.
Season with sea salt and black pepper.
Stir the spinach into the curry, until they wilt.
When the curry is simmering prepare the cauliflower rice.
Take out the stems and cut i the florets into pieces; place them in a blender and blend until fine and it looks like rice.
Heat the remaining oil in a alrge frying pan, add the cauliflower and cook for 5 minutes, until softened. season with salt andpepper.
Place the rice in warm bowls with the curry, add 1/2tbsp of sourec cream to each bowl and garnich with fresh chopped coriander.
*You can store any leftover in the fridge in an airtight container for up to 3 days.
*If you have to re-warm the culiflower rice, add a knob of butter and some fennel seeds if you like them.