Chicken, kale and sweet potato curry with cardamom cauliflower rice recipe

'Like any good English girl, I love a curry. This one is fresh, dairy free and made with cauliflower rice. A veggie rice that makes it low in carbs and bloat free.' says Madeleine Shaw.

Ingredients

• 2 chicken breasts, cut into bit size chunks
• 2 tbsp coconut oil
• 1 white onion
• 2 sweet potatoes
• 1 can coconut milk
• 1 tbsp red curry paste
• 1 tsp liquid aminos/ tamari/ soy sauce
• 1 tsp chilli powder
• 1 tbsp fresh grated ginger
• 50g chopped kale
• 1 tsp turmeric
• 1 cauliflower (small)
• 3 cardamon pods
• 1 lime

Method

1. 1. Rub the chicken in the red curry paste and a pinch of salt and leave to one side.
   2. Heat 1 tbsp of coconut oil in a large pan. Finely chop your onion and then toss it into the pan with a pinch of salt and sauté for 5 minutes.
   3. Cut up the sweet potato into small bite size chunks. Add the sweet potato into this pan and sauté for two minutes.
   4. Add in the chicken and cook this until brown for 2 minutes.
   5. Pour in the coconut milk, liquid aminos/tamari/soy sauce, ginger, kale and chilli. Bring to a simmer and cook for 10-15 minutes until the chicken is cooked through and potato is soft.
   While this is cooking let’s make the rice:
   1. Cut the stalk off the cauliflower and discard the leaves.
   2. Roughly chop it up and place it into the food processor and mix until the cauliflower is blitzed into a rice like consistency.
   3. Heat 1 tbsp of coconut oil with the cardamom pods in a large pan, after a minute add the cauliflower, 1 tbsp of filtered water, a pinch of salt and the turmeric. Cook for 3 minutes constantly stirring until the cauliflower is cooked through.
   4. Serve together with fresh lime, chopped coriander and salt and pepper.
     Madeleine Shaw is an ambassador for the Better with BRITA campaign. For more recipes, healthy tips and videos visit www.brita.co.uk/betterwithbrita