Ingredients (serves 2)
4 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1 vegetable bouillon cube
20cl of coconut milk
1/3 cup of water
2 chicken filets, sliced
1/2 yellow onion, chopped
2 shallots, chopped
2 tablespoons of olive oil
1 tablespoon of grounded curcuma
10cl of coconut milk
A handful ofcashew nuts
A handful of coriander leaves
A few brocoli florets (optional)
1-In a large casserole, bring 1 L of water to boil. Add the carrots, potato and a generous pinch of salt. Reduce heat, cover and simmer for 15 minutes or until the vegetables are tender. Drain, keeping approximately 1/3 cup of water.
2-Stick the vegetables in a blender, along with 1/3 of the remaining water, coconut milk, and the bouillon cube. Mix until smooth. Cover and set aside.
3-In a large pan, heat olive oil over medium heat and add the chicken, onion and shallots. Cook until golden brown. Add the coconut milk and curcuma powder. Cover and simmer for 3 min.
Serve the purée in a bowl, top with chicken, coriander, cashew nuts and brocoli florets. Enjoy!
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