Weekly Recipe of Eat Smart Nutrition Consultants

EAT SMART NUTRITION CONSULTANTS

RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE AND PEITA
October 2010
"If you love a curry then,
try these healthy versions for your spice hit!!" 

Chicken and Pumpkin Curry (Serves 2)

½ cup brown rice ¼ cup fresh coriander leaves 2 cloves garlic, crushed 1 teaspn ground turmeric 180g chicken breast fillet, thinly sliced 150g pumpkin, cut into cubes 1 cup bean sprouts 2 tablespns fresh coriander leaves, extra

1 small red onion, chopped 2 fresh red chillies, chopped 25g fresh ginger, grated 1 cup chicken stock ¼ cup light coconut milk 115g baby corn, chopped

1. Cook rice in a large saucepan of boiling water until tender, drain.
2. Meanwhile blend onion, coriander leaves, chilli ginger and turmeric until smooth.
   Cook paste in medium frying pan, stirring until fragrant. 
3. Add stock, chicken and coconut milk; bring to boil. Reduce heat; simmer, covered for 10 minutes.
4. Add pumpkin and corn to pan; simmer uncovered, 10 minutes.
5. Serve rice topped with curry, sprouts and extra coriander.

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