This curry is a perfect dinner for a winters night and the curried cauliflower rice is delicious!
Not only does it taste great but the spices in this curry have so benefits I will only begin to touch the surface!
Garlic is a powerful anti-inflammatory reducing symptoms of many inflammatory diseases. It is also anti-bacterial helping to rid the body of bacteria and virus. Garlic has numerous cardiovascular benefits and also increases iron metabolism (iron is essential to good health).
Ginger can aid digestion while increasing absorption of vital nutrients, decreases flatulence and nausea and also provides anti-inflammatory properties.
Cumin increases immunity, contains iron and aids digestion.
Coriander is a powerful anti inflammatory, helping with conditions such as arthritis, helps relieve indigestions, contains many minerals such as potassium, calcium, iron and magnesium and a range of vitamins such as folic acid, vitamin A, beta-carotene and Vitamin C which is also a powerful antioxidant (helps prevent disease and keeps our skin looking youthful!)
Lastly, Cayenne pepper, one of the most amazing spices there is, can help you to cleanse and detoxify your system, has anti-irritant properties to help with coughs and stomach problems, is anti-bacterial and anti-fungal – breaks up mucus and relieves flu like symptoms, can ease migraines and headaches and is an amazing digestive aid!
Who needs supplements when you can get so many benefits from herbs and spices!
Chicken Curry• 500g chicken breast
• 1 tbsp ginger, finely minced
• 1 clove garlic, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• ½ tsp freshly ground pepper
• ½ tsp Himalayan sea salt
• 6 mushrooms, sliced
• 1 zucchini, sliced
• 1 red capsicum, diced
• ½ small eggplant, diced
• ½ head broccoli, chopped
• 1 can (410ml) light coconut milk
• 2 tbsp lemon juice
• 4 tbsp fresh coriander
• 1 small cucumber, diced
• ¼ red onion, diced
Curried Cauliflower rice• 1 medium head of cauliflower
• 1 tsp curry powder
• ½ green onion
• Sea salt and ground black pepper
• 1 tbsp oil (coconut or olive)
Mix ginger, garlic, cumin, coriander, cayenne, salt and pepper in a large bowl.
Chop chicken breast into bite sized pieces and put in bowl with spices. Coat chicken with spice mix and set aside.
Wash and prepare the mushrooms, zucchini, eggplant, broccoli and capsicum.
Add 2 tbsp oil to heated pan
Add chicken, mushrooms, coconut milk and lemon juice to the pan. Simmer over medium heat for 15 minutes.
Add other vegetables and continue to cook until chicken is cooked through (about 5-10 minutes)
While chicken is cooking, wash and roughly cut cauliflower
Place in large pan with oil and cook until slightly softened
Place cauliflower, curry powder, green onion and cayenne into food processor and pulse until grainy consistency. Add salt and pepper.
Serve chicken curry over cauliflower rice and garnish with coriander, cucumber and red onion.
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