3-4 tablespoons Malaysian-style curry powder (see tip)
1 carrot, unpeeled and scrubbed and coarsely chopped, or 1 yellow, red or green capsicum (pepper), chopped 3 cups (350g) small cauliflower florets and stem diced into small pieces
400ml (14 fl oz) coconut milk
½ cup (140g) good quality peanut or other nut butter, crunchy or smooth
150g (5 ½ oz) green beans, trimmed and cut into 2 cm (3/4 inch) lengths
2 cups (100g) baby English spinach leaves
2 teaspoons raw sugar or maple syrup
3 tablespoons gluten-free soy sauce
1 tablespoon lime juice Coriander (cilantro), to serve (optional)
Bring a saucepan filled with plenty of water to the boil. Add the rice and cook for 25 minutes, or until tender. Drain and keep warm.
Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the chicken and curry powder and cook, stirring, for 2 minutes, until fragrant.
Stir in the carrot, cauliflower, coconut milk, peanut butter and 3 tablespoons water. Cover with a lid and reduce the heat to low, then cook for 8 minutes, stirring occasionally.
Stir in the beans, giving the pan another good stir to stop the curry sticking to the bottom. Cover and cook for a further 10 minutes, then add the spinach, sugar and soy sauce, stirring for 1 minute, or until the spinach has wilted.
Turn off the heat and stir in the lime juice to combine
Serve the curry immediately, with the brown rice.
Curry powders vary in strength, so check the packet recommendations as a guide to the amount to use.
If the curry is a little too thick, stir in 1 tablespoon water at a time until you reach the desired consistency.
If you’d like the cauliflower broken down a little more to disguise it, add it at the same time as the chicken. Or, instead of adding the cauliflower to the curry, you could serve the curry with cauliflower ‘rice
DIVIDE AND CONQUER
If you would like to serve the chicken as a separate meal, fry it in a separate small frying pan for about 6 minutes, turning now and then, until golden and cooked. Toast the curry powder in the oil on its own.
To boost the vegetables for vegetarians, you can add chopped capsicum (pepper) and carrot, or add more spinach leaves.
Make ahead – The curry can be frozen in an airtight container for up to 3 months.