Carrot & Coconut Purée with Curcuma Chicken

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Ingredients (serves 2)

Carrot Purée

4 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
20cl of coconut milk
1/3 cup of water

Sautéed Chicken

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

Toppings

A handful ofcashew nuts
A handful of coriander leaves
A few brocoli florets (optional)

Method

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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