Beetroot Kale Curry with Chicken

Ingredients

• 1 Shallot
• 1 Garlic clove
• 10 g ginger (1 piece)
• 750 g small beetroot (1 small beetroot)
• 300 g Kale
• 300 g chicken breast fillet
• 1 tbsp Coconut oil
• 1 tbsp red curry paste
• 400 ml Vegetable broth
• 2 stalks coriander
• 200 ml soy cream
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 15 g roasted peanuts (2 tbsp)

Instructions

1. 1.

   Peel and chop the shallot, garlic, and ginger. Peel the beetroot and cut into 1 cm cubes. Wash the kale, pat dry, remove stems, chop finely, and set aside.

2. 2.

   Cut the chicken breast fillet into cubes. Heat ½ tsp oil in a large pan. Sauté the chicken cubes over medium heat for 5 minutes. Remove and set aside. Add remaining oil to the pan. Sauté the shallot, garlic, and ginger for 2 minutes over medium heat. Add beetroot and curry paste and sauté for 5 minutes. Pour in broth, cover, and simmer on low heat for 10 minutes.

3. 3.

   Add kale and chicken cubes and cook for 5 minutes. Meanwhile wash coriander, pat dry, and break into leaves. Stir in soy cream, bring to a boil, and season with salt, pepper, and lemon juice. Sprinkle peanuts and coriander over the curry.