600g Chicken Breast

2 tbsp Oil

1 Brown onion

2-3 tbsp – Curry spice mix

50g Tomato Paste

¼ small pumpkin

¼ Cauliflower

2 Carrots

1 can Coconut Milk

1 cup Chicken Stock

1 tbsp Vinegar

1 tbsp Soy Sauce

2 good handfuls of spinach

Kids Curry Spice Mix

6 tbsp ground coriander

3 tbsp cumin powder

3 tbsp Turmeric

2 tbsp Yellow Mustard Seeds

1 tbsp Garlic Powder

2 tbsp ground ginger

1 tbsp Paprika

Dice Chicken into 2cm cubes

Prepare the vegetables, finely dice onions, grate carrots and dice pumpkin into 1-2cm cubes

Roughly chop the cauliflower, blend the coconut milk and cauliflower until smooth in the blender

Heat oil in a large pan, saute onion until softened.

Add tomato paste and spice mix to the onion, cook for a minute  or two until fragrant

Add carrot and pumpkin, stir so they are coated in the paste and spice mix

Add the blended coconut and cauliflower, chicken stock and cubed chicken, stir and bring to a simmer, cover for 10 minutes or until veggies are tender and chicken cooked

Remove lid and stir through the spinach, vinegar and soy sauce.

Serve with rice.