Tuesday, 13 May 2014

Creamy Paleo Curry


This is one of my all time favourite dinners. I adore curries. So fresh and fragrant, spicy and satisfying. No wonder it is the nations favourite dish! I have no idea what to call this... since it is probably a bastardised version of an amalgamation of regional curries and I have never made the same curry twice! I have kept the ingredients loose for you to play with. Honestly, it can't go wrong! Throw in whatever you have lying around! Think 'rainbow' veg and you can't lose! You can mix up the meat depending on what's in your fridge too. I've even made this with ground beef! I don't care just push it in mai faaaace!
Since starting paleo, I have discovered the amazing rice substitute that is 'Cauli-rice!' Cauliflower grated into tiny pieces to resemble rice and cooks in a fraction of the time! Yummy with a squirt of lemon and some fried garlic.
Man I could put garlic on anything!






Creamy Paleo Curry


Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2

Ingredients

2 tbsp coconut oil
1 large chicken breast diced
½ leek chopped
Chopped mixed veggies (½ courgette, ½ red pepper, tomatoes, spring greens, mushrooms etc)
2 cloves garlic
1 chunk of ginger grated (about 1 inch piece)
1 tsp Madras curry powder (be sure to use a blend without sugar)
1 tsp dried coriander greens
½ can tinned tomatoes (again, no sugar in the ingredients!)
½ can coconut milk
Salt and Pepper to taste
1 lemon wedge
Big handful of fresh coriander
½ head of cauliflower

Method

Heat some coconut oil in a large skillet on medium heat. Add the leeks and heat until softened. Add the chicken and keep it moving until opaque and catching slightly. Now add the curry powder (you can mix this into a paste with a little water first)
Once the mixture is fully coating the chicken and becomes fragrant, add the chopped veggies and stir. When the veggies are softening, add the tinned tomatoes and let it bubble away for another 10 minutes or so, checking occasionally.

Whilst this is happy, break up the cauliflower so that you can use it in your food processor, and process using the fine grating attachment. Voila ~ rice! I usually place the cauli-rice into a tupperware and microwave on high for 1.5 minutes. So easy!


When the cauli-rice is ready, stir the coconut milk through the bubbling curry and lower the heat. Once it is combined, take it off the heat and begin to plate up. I serve with a lemon wedge for extra zingyness!

This is so sinfully creamy and fragrant, I could eat it forever! This amount usually serves me twice, once for tea and once for a lunch the next day. I'm sure my office is super jealous on curry days :)








2 comments:

  1. Looks delicious! Such a fan of cauliflower rice :)

    ReplyDelete
  2. Thank you! Me tooooo, I feel like it's been kept a secret from me all this time - discovering it is like being unplugged from the Matrix :p

    ReplyDelete