Serves 5 as a main meal

This recipe makes a large batch of curry that will last a few days in the fridge. I love having it on hand for easy lunches and dinners during the week. I cook this dish really slowly allowing the ingredients to become deliciously soft and easily digested. Keep the veggies quite large when you’re chopping or you might end up with mush by the end of cooking time.

      4 - 5 organic chicken thigh fillets roughly chopped

1 eggplant roughly chopped

1 head of cauliflower roughly chopped

2 carrots roughly chopped

1 large brown onion roughly diced

2 red chilies finely diced

1 large knob of ginger grated

1 large knob of turmeric grated

2 cans of coconut cream

5 kefir lime leaves sliced

1 bunch of coriander leaves plucked (for garnish) and stalks roughly chopped

Pantry items – coconut oil, black pepper, cayenne pepper, curry powder, sea salt, ground coriander seed 

150g quinoa, soaked and properly rinsed

Heat a slow cooker on sauté or a large pot with a tablespoon of coconut oil and brown the chicken. Once browned, remove the chicken and set aside, discard excess oil. Heat another tablespoon of coconut oil and sauté the onion to soften. Add the fresh chili, 2 tablespoon of curry powder, 1 teaspoon of coriander seed and stir for 1 minute. Add all remaining vegetables, chicken, coriander stalks, coconut cream and 1 cup of filtered water and bring the heat up, turning down just before it reaches a boil. Simmer on a low heat with the lid on for approximately 3 hours, or until all vegetables are soft and the chicken is falling apart, season to taste. Have the quinoa soaking while the curry is cooking ready to rinse and cook in a separate saucepan close to serving time.

To serve spoon the curry on top of quinoa and top with coriander leaves. When I am reheating this dish during the week I heat the quinoa and curry in the same saucepan and it incorporates together making it deliciously thick. At lunchtime I like to top with something fresh like spinach or sprouts (pictured here with snow pea sprouts and chili oil). 

gluten free, dairy free 

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