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| Estimated Times |
Preparation time: 15
Cooking time: 30
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Ingredients
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250
servings
| 1 | pcs. | Onion(s) ~75 g |
| 1 | tbsp | Fresh ginger ~5.3 g |
| 4 | pcs. | Potatoes ~400 g |
| 3 | pcs. | Carrots ~225 g |
| 1 | pcs. | Cauliflower ~575 g |
| 500 | g | Chicken breast |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 2 | clove(s) | Garlic ~6 g |
| 2 | tbsp | Curry powder ~13.2 g |
| 2 | tsp | Tikka ~2 tsp |
| 2 | dl | Vegetable stock ~200 g |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 2 | dl | Plain yogurt ~200 g |
| 200 | g | Green peas |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 0.25 | bunch | Fresh coriander ~2 g |
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Directions
Peel and chop the onion. Peel and grate the ginger. Peel the potatoes and carrots. Cut the carrots into thin slices and the potatoes into cubes. Divide the cauliflower into small florets. Cut the chicken into small cubes.
In a wok or deep frying pan, brown the chicken in oil. Add the onion, crushed garlic, curry powder, ginger and tikka. When the onions are clear, add the stock and the chopped tomatoes. Boil for approx. 5 mins. Then add all of the vegetables apart from the peas. Simmer for approx. 15-20 mins. depending on whether the vegetables are to be crisp or tender.
Add the yoghurt and bring back to the boil. Add the frozen peas and cook for approx. 3 mins. Season with salt, pepper and coriander.
Tip
Serve with wholegrain bread or naan.
Nutritional data
456 Kcal Per Serving
F: 15 g, P: 38 g, C: 47 g, DF: 10 g
1,824 Kcal (65 Kcal/100 g)
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