Sweet potato, chicken and spinach curry
serves 2-3, freezable
Peel and cut into bite size chunks sweet potatoes and put on a baking tray sprayed with frylite and season.
Cook in oven for about 15 mins until tender then set aside.
1 x large onion finely chopped - sweat in frylite for 10mins then add 3 cloves of garlic crushed & 2 tsb curry powder
Cook for 1 to 2 mins then add sliced chicken fillets then give it a good stir to coat the chicken in spices.
Add 250ml of chicken stock & a can of chopped tomatoes and let it cook on med heat for about 20 mins.
Then add sweet potatoes & large handful of spinach and serve.
Yum yum enjoy.
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These healthy, 4-ingredient cookies are perfect for on-the-go snacks or for packing in a lunch bag.
🍞 For the Sweet Toast 1/ 4 cup Real California Milk Yogurt 1 teaspoon vanilla extract 1/ 4 cup mixed berries 1 lemon, zested and juiced 1 teaspoon honey 1 slice sourdough bread, toasted Honey, for drizzling 🍓 To Make the Sweet Toast Step 1 In a medium bowl, combine mixed berries, lemon juice, lemon zest, and sugar. Let sit for at least 15 minutes. Step 2 In a small bowl, mix yogurt and vanilla. Spread yogurt mixture on a piece of toast and top with berry mixture and honey. Serve immediately. 🥣 For the Savory Toast 1/ 4 cup Real California Milk Yogurt 1 tablespoon minced red onion 1 lemon, zested and juiced Kosher salt Black pepper, freshly ground 1 slice sourdough bread, toasted 1/ 4 cup grape tomatoes, halved Extra-virgin olive oil, for drizzling Fresh herbs, for garnish ENJOY!
