INGREDIENTS (I know it seems like a lot but it’s very quick to make)

• • • 2 heaped tbsp coconut oil
    • 1 medium onion 
    • 3 cloves garlic
    • 1/2 aubergine (I leave this out as the kids don’t like the texture)
    • 1/2 head of cauliflower
    • 80g mushrooms 
    • 2 large handfuls baby spinach (sometimes I use Pak choi if I have no spinach)
    • 200ml of chicken stock (I use veg stock)
    • 250g of cooked whole chicken pieces (fattier parts legs, thighs and base) – I leave out the chicken for a vegetarian option
    • 1/2 tsp ground turmeric
    • 1-inch piece of fresh ginger
    • 1/2 tsp ground cumin
    • 10 basil leaves
    • 2 tsp of curry powder 
    • 1 can coconut milk
    • 1 tbsp of tamari 
    • 1/4 tsp black pepper 
    • 2 tbsp of ground almonds 
    • 1 lime

INSTRUCTIONS

1. 1. Finely chop the onion, garlic and grate the ginger.
   2. Cut the aubergine and cauliflower into bite sized chunks and roughly chop the mushrooms. 
   3. Add the oil to the pan, over a medium heat and firstly add the onion and cook until they begin to soften. Once they have softened add in the ginger and garlic and gently sauté to bring out the flavours.
   4. Next add in your cauliflower and aubergine, tossing in the oil and flavours and then reduce heat to low add a splash of stock and cover with a lid to soften the vegetables. Stir regularly to ensure nothing sticks to the pan. 
   5. After about the 5 minutes, turn back up the heat to medium and add in the mushrooms. Fry for an additional 1-2 minutes before adding in all your spices and ground almonds. Stir well coating all of the vegetables. 
   6. Once the vegetables are well coated add in the rest of your chicken/veg stock and coconut milk. Bring to the boil and then add in the spinach, basil, black pepper, tamari and any cooked meat that you are using. 

• Simmer for 8-10 minutes until all the vegetables are cooked but still have a nice bite to them. Serve immediately with a squeeze of lime on top – no need for rice.