LoveYourBody › Recipes › LYB Super Clean Curry with Sweet Potato Chaat

LYB Super Clean Curry with Sweet Potato Chaat

Nutrition Per Portion:

  • Calories
    394
  • Fat
    30
  • Protein
    13
  • Carbs
    33
  • Sugars
    345
Portions: 40 mins Cooking Time:

Ingredients

  • Ingredients- Curry

      • 4 chicken breasts cut into chunks
      • 3 tsp, mild chili powder
      • 2 tsp curry powder (not essential)
      • 1 tsp, cumin
      • 3 tbsp fresh Parsley chopped
      • 3 pinch Salt
      • 1/2 Tin, Chopped Tinned Tomatoes
      • 1 Onion diced
      • 3 Peppers diced
      • 8 Baby Corn
      • 1 tin coconut milk

    Ingredients- Sweet potato chaat

        • 2 large sweet potatoes, pealed and chunked
        • 1 juice of a lemon
        • 2 tsp grated ginger
        • 1 tsp cumin
        • 2 tbsp parsley
        • 1 onion chopped
        • 1 tsp mild chili powder
        • 3 tsp coconut oil
        • 2 pinch salt
        • 2 pinch black pepper

    Ingredients- Cauliflower rice

        • 1 whole cauliflower head
        • 2 tsp curry powder (no sugar added) or spices of choice
        • 2 tbsp parsley

Method

  1. Firstly prepare the potato chunks by boiling for 20-15 minutes until they are soft. Remove from the pan and set aside
  2. Heat a frying pan on medium with 2 tsp coconut oil and cook the chicken chunks until slightly golden and cooked through. 3 minutes into cooking add the peppers, onions and baby corn. 10 minutes into cooking add coconut milk, spices, tomatoes and herbs. Cook for another 2 minutes and then move the curry to a pot or stew pot. Keep cooking in this pot on a low heat for another 10-15minutes.
  3. Mean while make the cauliflower rice by grating the head of the cauliflower into a bowl. Place the cauliflower in a steaming pot or the microwave for 3-5 minutes and then remove and mix in the spices and parsley
  4. To finish off the potatoes heat a pan on high with 3 tsp coconut oil. Place the potato in the pan along and fry for 3-4 minutes. Meanwhile mix the lemon juice and spices/seasoning in a cup. Add the onions and parsley to the pan then mix in the lemon juice mixture and cook for a further 30 seconds on a low heat before removing to a serving dish
  5. Serve up all togeather with a bowl of fresh salad and enjoy!!

Other Lunch & Dinner Recipes

Veggie Sloppy Joes

294 Calories

LYB Seabass with Broccoli Mash and walnuts

503 Calories

LYB Tuna, Coriander & Cumin Cakes

78 Calories

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