Coconut curry
Submitted by MFM reader Heather Binns
- 200g chicken pieces
- 1 clove garlic
- 400g tin of chick peas
- 400g tin of coconut milk
- 1tsp cumin
- 1tsp garam masala
- 500g assorted vegetables such as potatoes, cauliflower, mushrooms, onion, green beans, butternut squash
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Method
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Step 1
Fry chicken in a little oil for around six minutes, until cooked.
-
Step 2
Add garlic and vegetables and cook for a few more minutes to soften.
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Step 3
Add spices, chick peas and coconut milk.
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Step 4
Cover and cook for approximately 30 minutes, until vegetables are tender.
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Step 5
Serve with boiled rice
- Suitable for freezing. Suitable from eight months, pureed.
