Hearty Moroccan Chicken & Veggie Curry
with Cauli Broc Rice & Coriander
Enjoy the medley of fragrant flavours in this Moroccan-spiced curry with a gentle warming heat. Make it a low fuss meal that doesn't sacrifice on flavour with chermoula chicken adding to the creamy roast veggie curry sauce. *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Coriander
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Tomato Paste
1
Carrot
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 packet
Cauli-Broccoli Rice
2
Garlic
Nutrition Values
Cooking Steps
Thinly slice carrot into rounds. Finely chop garlic. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes.
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• Add tomato paste and chermoula spice blend, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, add coconut milk, chicken-style stock powder and the water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove pan from the heat, then stir in baby spinach leaves until wilted.
Meanwhile, in a second frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook garlic, until fragrant, 1 minute.
• Add cauliflower rice and cook until softened, 2-4 minutes. Season to taste.
• Divide cauli broc rice between bowls. • Top with Moroccan chicken and veggie curry. • Tear over coriander (see ingredients) to serve. Enjoy!
