Chicken and cauliflower peanut butter curry

Name: Chicken and cauliflower peanut butter curry | Asda Good Living
Total time: 35 min
Yield: 12
Cuisine: British
Ingredients: 1 kg Chicken (boneless and skinless) thighs, chopped into chunks; 6 heaped tbsp Peanut Butter, smooth or chunky; 2 x 400ml Coconut Milk; 2 Onions, thinly sliced; 6-7 Cloves of Garlic, minced; 1 large head of Cauliflower, stem finely chopped, cut into florets, leaves sliced; 2 x 400ml Chopped Tomatoes; Rice, to serve; Mini Naans Bread, to serve; 750g Green Beans, to serve; 200ml Chicken Stock; 2 tbsp Vegetable Oil; 1.5 tbsp Curry Powder; Pepper; Fresh Coriander

Make the most of your veggies with this game changer Chicken and cauliflower peanut butter curry by @beatthebudget.

By Asda Good Living,10th May 2023

Cook: 35 Mins

Serves: 12

Price: £1.01 per serving

Nutritional Information

Each 542g serving contains

Energy
18070kj
797kcal

40%

Fat
28.2g

High
40%

Saturates
13g

High
65%

Sugars
11.4g

Low
13%

Salt
1.68g

Med
28%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
3334kj/797kcal

Ingredients

1 kg Chicken (boneless and skinless) thighs, chopped into chunks

6 heaped tbsp Peanut Butter, smooth or chunky

2 x 400ml Coconut Milk

2 Onions, thinly sliced

6-7 Cloves of Garlic, minced

1 large head of Cauliflower, stem finely chopped, cut into florets, leaves sliced

2 x 400ml Chopped Tomatoes

Rice, to serve

Mini Naans Bread, to serve

750g Green Beans, to serve

200ml Chicken Stock

2 tbsp Vegetable Oil

1.5 tbsp Curry Powder

Pepper

Fresh Coriander

Method

To reduce waste and add nutrients - remove all of the leaves of the cauliflower head. Remove the tough stem from the leaves by slicing either side of the stem, then finely chop the stem. Chop the cauliflower into small florets and roughly chop the leaves into bite-sized pieces.

Add vegetable oil, onion and chopped cauliflower stem into a large/deep saucepan. Season with pepper and fry over a medium heat for around 7 minutes, or until softened.

Next, add the garlic and curry powder to fry for a few minutes before adding the peanut butter. Stir to loosen then add the chopped tomatoes, coconut milk, chicken and stock. Stir to combine and cook over a medium heat for 8 minutes.

After this time, add the cauliflower florets and leaves into the pot. Stir to combine and cook for a further 12 minutes. Meanwhile, cook/prepare your side of choice.

Serve a portion of curry with either rice/naan and top with fresh coriander and optional chilli flakes.

Divide the batch cook into 3 (each container serving 4). Allow to cool before freezing two out of the three containers. When it’s time to eat, serve with your side of choice and reheat over medium heat for around 5 minutes. To defrost, leave in the fridge overnight.