[Superquick] NZ Spiced Chicken & Cauliflower Coconut Curry

• Meanwhile, thinly slice carrot into rounds. Slice lemon into wedges. • Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and season with salt and pepper.

• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, add to pan with carrot and cook, until softened and browned, 4-5 minutes. • Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the water, stirring, until slightly thickened, 2-3 minutes. • Remove pan from heat and stir through baby spinach leaves and cooked chicken until wilted and combined, 1 minute. Add a generous squeeze of lemon juice and season to taste.