Vegetable chicken curry

Ingredients for 2 servings:

• 50 g beans, frozen or fresh
• ½ bell pepper(s)
• ½ zucchini
• 1 small carrot(s)
• 2 spring onions
• 300 g chicken breast
• 20 g rapeseed oil
• 100 ml cream
• 1 tsp chili powder or half a red chili, finely chopped
• ½ tsp ginger, grated
• Iodized salt
• pepper
• curry powder
• coriander
• Cayenne pepper

Instructions

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

Low-carb

Cook the beans in boiling salted water for 5-8 minutes until al dente. Wash and finely dice the bell pepper, zucchini, and spring onions. Peel and thinly slice the carrot. Finely chop the chili pepper or use chili powder. Cut the meat into strips and sear them vigorously in a pan with half the oil, seasoning with salt and pepper to taste. Remove the meat from the pan and set aside. Sauté the vegetables in the same pan with the remaining oil, add the chili, grated ginger, and half a teaspoon of curry powder. Season again with salt and pepper to taste. Add the beans, meat, and cream, heat briefly, season with half a teaspoon of curry powder and a little coriander, and then simmer over low heat for 5-7 minutes. Finally, season again with salt and pepper, and cayenne pepper to taste. Tip: If you like it a bit fruitier, feel free to add some pineapple. 450 kcal per serving.