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Recipe extracted from The Forensic Nutritionist by Fiona Tuck. RRP $39.95.
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Cauliflower rice
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Coconut and turmeric chicken curry recipe
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Serves: 2
Ingredients
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What to do
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Place the oil, onion, curry powder and turmeric in a saucepan over medium heat and cook, stirring, for 5 minutes or until the spices are fragrant and onion is translucent.
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Add coconut milk and heat to a gentle simmer. Add chicken and return to a simmer. Turn off the heat, cover with a lid and leave for 20 minutes for the chicken to poach.
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Meanwhile, to make cauliflower rice, process the cauliflower in a food processor until the size of rice grains. Heat oil in a large frying pan or wok over medium heat. Add cauliflower, coriander stems and garam masala and cook, stirring, for 3-4 minutes.
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Steam the green beans and snow peas for 2 minutes.
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Divide the cauliflower rice among two serving bowls. Top with the chicken curry and garnish with coriander leaves. Serve with the beans and snow peas.
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