Serves 4 (or 6 with rice)
INGREDIENTS:
1 tsp coconut oil
1 red chilli, finely chopped
2inch ginger, grated
2 tsp turmeric
1 tsp cumin
2 tsp ground coriander
½ hot chilli flakes
1 tsp mustard seeds
400g chicken breast, cut into 1 inch strips
1 red pepper
3 tbsp fresh chives, finely chopped
250g sweet potato
60g fine green beans
200g broccoli
1 tin coconut milk
1 400g tin of chickpeas
2 tbsp tomato puree
1 tbsp tamari
Juice of 1 lime
2 tbsp fresh coriander, finely chopped
METHOD:
- Fry the turmeric, ground coriander and mustard seeds in a deep pan for 30-60 seconds over a low heat until they become fragrant
- Add the coconut oil, once melted add the ginger and chilli, turn the heat up to medium
- After 2 minutes add the chicken strips and fry for 3-4 minutes
- Chop the sweet potato, beans, broccoli and red pepper into approx 2cm pieces
- Add the chives, chilli flakes, sweet potato, beans, broccoli and red pepper to the pan
- Fry for a further 5 minutes, stirring regularly
- Then add the coconut milk, tomato puree and chickpeas, cover and cook for 10 minutes
- Stir regularly so it doesn’t stick to the bottom of the pan
- Uncover and cook for a further 5-10 minutes until the sweet potato is soft and the curry has thickened
- Remove from the heat and stir in the tamari, lime juice and coriander
- Serve alone or with a side e.g. brown rice or gluten free flatbreads
This gluten free, low fodmap (no onion or garlic) chicken & sweet potato curry is slightly more effort than most of my other recipes but it is totally worth it! It is perfect for weekend cooking and freezes well so i can be ready in minutes for a quick meal during the week. I often double the recipe so I can keep a few in the freezer! If you are vegan/vegetarian then this is just as delicious when the chicken is replaced by tofu or omitted from the recipe completely. I thought I would miss using onions and garlic in curry but there is so much you can do with herbs and spices!