So simple to put together whether it’s for a quick week night dinner, a no fuss weekend meal or prepping ahead for lunches or the freezer. A great option too if you want a curry that’s low in fat as there’s no coconut milk in this one. I’ll be sharing this recipe too with our current group of 6 Week Challenge members! Do enjoy!!

ingredients

• 200g onion, chopped
• 4cm piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1tbsp coconut oil
• 2tsp ground cumin
• 2tsp ground coriander
• 1tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp mild chilli powder
• 1kg chicken breast, chopped
• 400g diced tomatoes
• 2 cups chicken stock
• 100g natural yogurt
• 250g pumpkin, chopped
• 200g zucchini, chopped
• 150g red capsicum, chopped
• 2 handfuls spinach leaves
• sea salt, to taste

method

1. Heat oil in pan over low heat, add spices and onion and cook until onion is soft and spices are fragrant.
2. Increase heat, add chicken and cook for a few minutes until browned, stirring occasionally.
3. Add tomatoes, stock and all vegetables except spinach, and simmer gently until chicken is cooked through and pumpkin is tender.
4. Stir in yogurt and spinach leaves and add salt to taste.
5. Serve with your choice of rice, cauliflower rice, steamed zucchini and extra spinach leaves.
6. Enjoy!!

#curry #delicousmeals #quickrecipes #healthyfood #mealinspo #protein #vegetables #nutrition #EmpowerFit #empoweringlives #morethanagym