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Chicken & Vegetable Curry
Ingredients
  • 1 Tbsp olive oil
  • ¼ small red onion, diced
  • 2 ⅔ Tbsp korma curry paste
  • 100ml salt-reduced vegetable stock
  • 110g tinned crushed tomatoes
  • ⅛ medium eggplant, cubed 2cm
  • 30g pumpkin, peeled, cubed 2cm
  • 30g cauliflower, cut into florets
  • 60g quinoa, equiv. to 180g cooked
  • 160ml water
  • 100g chicken breast, equiv. to 80g cooked
  • 1 large handful baby spinach leaves
  • fresh coriander, to garnish
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