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High Protein Chicken Curry with Cauliflower and Sweet Potatoes

Abbey Sharp
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

8

Chicken thighs, boneless skinless fat

1

medium head Cauliflower

1

Cilantro

1 tbsp

Coriander, dried

1/2 cup

Edamame, frozen

3 cloves

Garlic

4 tsp

Ginger

1/4 cup

Golden raisins

1

Onion, small

1

head Rainbow chard

1

bottle 680 ml tomato passata sauce/tomato puree

1 can

Coconut milk, lite

1

Quinoa

1/4 tsp

Cayenne

3 tbsp

Curry powder

1 pinch

Of salt and pepper

1/4 tsp

Sea salt

1

Sea salt and cayenne pepper

1 tbsp

Olive oil plus 2 tsp, extra virgin

1 tbsp

Cumin

1/4 cup

Pistachios

1

Medium sweet potato (peeled and diced into 1/3-inch cubes )