Cauliflower, Chicken & Pumpkin Curry

Ingredients:

1 tbsp olive oil

1 small cauliflower head

2 tbsp pumpkin puree or mashed pumpkin

4 skinless boneless chicken thighs

1 red onion

2 garlic cloves

2 tsp garam masala

1 tsp turmeric

¼ tsp chilli powder

¼ tsp cayenne pepper

1 tsp paprika

Pinch of salt and pepper

400ml coconut milk

400g tinned plum tomatoes

Large handful of fresh spinach or 3 balls of frozen spinach

Fresh coriander to garnish

Method:

1. Dice the onion and mince the garlic, then heat in the saucepan for about 5-7 minutes with the olive oil until soft.
2. Then add in all the spices and cook for a further 3 minutes.
3. Chop the cauliflower into small florets and dice the chicken thighs into small chunks.
4. Add in the chopped cauliflower florets and chicken to the saucepan and coat with all the spices.
5. Allow the chicken and cauliflower to cook for about 3 minutes, then add in the chopped tomatoes (breaking up the plum tomatoes between your hand), coconut milk and pumpkin puree.
6. Mix to combine all ingredients, and then let cook over a low/medium heat for about 20 minutes.
7. Add in the spinach and allow to cook for a further 5 minutes or until wilted.
8. Serve with rice or quinoa, and garnish with fresh coriander.

*For vegan/vegetarian option, swap the chicken for a tin of chickpeas.