500g pumpkin, chopped
1/2 cauliflower, chopped in florets
1 onion, chopped
200g chicken breast (no skin),
diced
2 garlic cloves, crushed (or 2 teaspoons minced garlic)
2 teaspoons grated ginger (or 2 teaspoons minced ginger)
1 tablespoon sweet chili sauce
1 cup reduced-fat coconut milk (or reduced fat milk + 2 teaspoons coconut essence)
100g baby spinach leaves, rinsed and drained
2-3 tablespoons peanut butter (no-added-salt or sugar)
1 tablespoon low-sodium soy sauce
1 teaspoons honey
Basmati or Brown Rice to serve
Method: Place pumpkin and cauliflower in a steamer, cook until
tender and set aside. Over a medium/low heat, heat a large frypan and spray lightly with oil. Add onion and chicken to the pan and cook until chicken is thoroughly cooked. Add garlic, ginger and sweet chili sauce, stir to coat chicken. Pour in coconut milk and add peanut butter, soy sauce, honey. Stir until peanut butter dissolves in coconut milk. Add pumpkin and cauliflower, and use a use a spatula or slotted spoon to ‘mash’ and combine large pieces of pumpkin into the sauce. Add baby spinach leaves and stir through until wilted. Serve with basmati or brown rice.
1/2 cauliflower, chopped in florets
1 onion, chopped
200g chicken breast (no skin),
diced
2 garlic cloves, crushed (or 2 teaspoons minced garlic)
2 teaspoons grated ginger (or 2 teaspoons minced ginger)
1 tablespoon sweet chili sauce
1 cup reduced-fat coconut milk (or reduced fat milk + 2 teaspoons coconut essence)
100g baby spinach leaves, rinsed and drained
2-3 tablespoons peanut butter (no-added-salt or sugar)
1 tablespoon low-sodium soy sauce
1 teaspoons honey
Basmati or Brown Rice to serve
Method: Place pumpkin and cauliflower in a steamer, cook until
tender and set aside. Over a medium/low heat, heat a large frypan and spray lightly with oil. Add onion and chicken to the pan and cook until chicken is thoroughly cooked. Add garlic, ginger and sweet chili sauce, stir to coat chicken. Pour in coconut milk and add peanut butter, soy sauce, honey. Stir until peanut butter dissolves in coconut milk. Add pumpkin and cauliflower, and use a use a spatula or slotted spoon to ‘mash’ and combine large pieces of pumpkin into the sauce. Add baby spinach leaves and stir through until wilted. Serve with basmati or brown rice.
