Ingredients

100 grams red (spicy) or yellow (mild) curry paste
100 grams high protein natural greek yoghurt
4 Chicken breasts cubed
1/2 cup chicken stock (divided to 2 x 1/4)
1/2 cup coconut cream reduced fat
2 cups baby spinach
1 large cauliflower washed and cut into florets 2 cups green beans washed and trimmed

Directions:

Combine curry paste and yoghurt in a large bowl. Add chicken and combine until well coated. Cover and refrigerate for 30 minutes, or overnight, to marinate.

Heat a large deep non-stick frying pan over medium-low heat. Add chicken and cook for 5 minutes or until lightly browned. Add any excess marinade and stir to coat.

Add 1/4 cup stock to pan and stir well. Reduce heat to low. Cover and simmer for 8 minutes or until chicken is cooked through.

Stir in coconut cream. Remove lid and simmer, for 10 minutes or until sauce reduces slightly.

Remove from heat and stir in spinach to wilt.

Meanwhile, cook cauliflower and beans (separately) either:
Stovetop: – in a steamer set over a saucepan of simmering water until tender
Microwave- using 1/4 of water in the base of bowl, place veggies in the bowl and cover with a microwavable plate or plastic wrap and microwave:4-5 mins for cauliflower, 3-4 mins for the beans.

Using a handheld blender, blend cauliflower and butter to a coarse puree. Add in remaining 1/4 chicken stock, incrementally as needed to get smooth out califlower. *do this slowly to avoid over saturating the mash and making it watery
Season with freshly ground black pepper.

Divide beans, cauliflower mash and chicken curry between plates.