Chicken, Sweet Potato and Cauliflower Curry

Yield 4

Author Rachel Aust

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Chicken, Sweet Potato and Cauliflower Curry

This easy chicken, sweet potato and cauliflower curry is a creamy, high-protein meal made with yellow curry paste, natural yoghurt and simple ingredients. Perfect for a quick family dinner or meal prep.

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Ingredients

• 500g raw chicken breast, diced
• 600g sweet potato, peeled and cut into small cubes
• 400g cauliflower, cut into small florets
• 1 medium brown onion, finely diced
• 400g canned chopped tomatoes
• 200g low-fat natural yoghurt
• 60g yellow curry paste
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 150–250ml water, as needed
• Salt and pepper, to taste

Instructions

1. Take yoghurt out of the fridge to allow it to come closer to room temperature.
2. Place the cubed sweet potato in a microwave-safe bowl with a small splash of water. Cover loosely and microwave for 5–7 minutes, or until beginning to soften but not completely cooked. Carefully drain any remaining water and set aside.
3. Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and cook for 3–4 minutes, or until softened.
4. Add the yellow curry paste and cook for another minute, stirring continuously, until fragrant.
5. Add the diced chicken breast and cook for 3–4 minutes, stirring regularly, until lightly browned on the outside. It does not need to be completely cooked through yet.
6. Add the chopped tomatoes, honey, partially cooked sweet potato and 150ml water. Stir well to combine.
7. Add the cauliflower, cover and simmer over low-medium heat for approximately 8–10 minutes, stirring occasionally, until the vegetables are tender and the chicken is completely cooked through.
8. Add a little more water during cooking if the sauce becomes too thick or begins sticking to the pan.
9. Reduce the heat to low. Stir through the natural yoghurt and lemon juice, then gently warm the curry without allowing it to boil.
10. Season with salt and pepper if needed, then divide evenly between four servings.

Notes

• This recipe does not include the rice portion, please add separately.
• Cut the sweet potato into small, evenly sized cubes so it cooks quickly and consistently.
• Microwave times will vary depending on the size of the sweet potato cubes and the power of your microwave.
• The strength and salt content of yellow curry paste varies between brands. Begin with slightly less if you prefer a milder curry.
• Allow the yoghurt to come closer to room temperature before adding it and keep the heat low to reduce the chance of splitting.
• Add extra water for a thinner sauce, or simmer uncovered for a few minutes if you prefer a thicker curry.
• Store in an airtight container in the fridge for up to 3 days.
• If you would like to serve with more sides add rice or a naan/flat bread.

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Nutrition Facts

Calories

420

Fat (grams)

10 g

Sat. Fat (grams)

3 g

Carbs (grams)

50 g

Fiber (grams)

9 g

Net carbs

41 g

Sugar (grams)

20 g

Protein (grams)

34 g

Sodium (milligrams)

476 mg

Cholesterol (grams)

87 mg

The nutritional labels are a product of online calculators. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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Chicken, Sweet Potato and Cauliflower Curry

This easy chicken, sweet potato and cauliflower curry is a creamy, high-protein meal made with yellow curry paste, natural yoghurt and simple ingredients. Perfect for a quick family dinner or meal prep.

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