Green chicken curry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 1 cauliflower
• 1 handful of leaf spinach, frozen
• 1 handful of peas, frozen
• 1 broccoli
• 1 zucchini
• 1 bell pepper(s), green
• 1 pack of sugar snap peas
• 3 spring onions
• 1 ½ tbsp coconut oil
• 2 tbsp coconut butter
• 1 tsp curry paste, green
• 1 tsp vegetable broth, instant
• salt and pepper
• nutmeg
• cumin
• Garlic
• coriander

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Clean the cauliflower, place it in a blender in small batches, and chop until the pieces are about the size of rice grains. Defrost the spinach (in the microwave) and squeeze out the water. Chop the broccoli. Slice the zucchini. Dice the bell peppers. Halve the snow peas crosswise. Slice the spring onions diagonally. Place the cauliflower rice, vegetable stock powder, and a pinch of salt in a pot with plenty of water and bring to a boil. Then continue cooking over medium heat until the cauliflower rice is tender. Wash the chicken breast fillet, pat dry, and dice. Fry the chicken cubes in ½ tablespoon of coconut oil, season with salt, garlic, and pepper, and continue cooking over medium heat. In a wok, fry the broccoli in ½ tablespoon of coconut oil, season with coriander, and set aside. Season the zucchini and bell peppers with pepper, garlic, and coriander. Add the peas and toss in the wok for about 5 minutes. Remove everything and set aside. Toss the snow peas and spring onions in ½ tablespoon of coconut oil. Then season the spinach with nutmeg and pepper and add it, along with a pinch of salt and the broccoli, zucchini, bell peppers, and peas. Season the vegetables with cumin and mix in 2 to 3 tablespoons of coconut butter. Finally, mix in the green curry paste and the diced chicken. Drain the cauliflower rice in a fine sieve and serve with the green chicken curry.