2 Free Range Chicken Fillets, chopped into bite sized pieces
1 medium sweet potato, peeled and cubed
1 tbsp of Medium Curry Powder (check ingredients and ensure no nasty preservatives)
1 tin of full fat coconut milk
2 tbsp of coconut oil
1 tbsp of tomato puree
1/2 red chilli
Thumb sized piece of fresh ginger grated
3 garlic cloves, chopped
1 medium onion, chopped
1 medium head of cauliflower, split into florets.
1 cup of mixed bell peppers cut into strips
Large handful of spinach
Fry chopped onion, garlic, 1/2 red chilli and ginger in some coconut oil until softened.
Add tbsp of curry powder and fry off for 2 minutes.
Add a tin of coconut milk and tbsp of tomato puree and stir until well combined.
Bring to a simmer for approx 5 minutes.
Add cubed chicken, peppers, sweet potato and 1/4 of the cauliflower.
Return to a simmer and cook on low heat, covered until the chicken is cooked through and the vegetables tender (about 25 minutes).
Add spinach for final 2-3 minutes until wilted.
In the meantime, steam remaining cauliflower until just tender.
Mash using a potato masher until resembles rice consistency.