This delightful chicken curry will still pack a punch with your available spices!

Ingredients

• 125g chicken mini fillets, chopped
• 1/4 cup diced swede
• 1/4 cup diced sweet potato
• 1/4 cup chopped peppers (any color you like)
• 100g canned diced tomatoes (about 1/4 of a standard can)
• 1/4 onion, finely chopped
• 1 clove garlic, minced
• 1/2-inch piece ginger, minced (use your ground ginger if you like, adjust to taste)
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• A pinch of chili powder (adjust to your spice preference)
• 1-2 whole cloves (optional, for flavor)
• Salt and pepper to taste
• 1 tbsp oil (vegetable or coconut)
• Fresh cilantro for garnish (optional)
• Cooked brown rice for serving (about 1/2 cup)

Cooking Instructions

1. In a small pot or pan, heat the oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking until fragrant.
3. Add the chicken mini fillets and brown them lightly on all sides.
4. Sprinkle in the ground cumin, curry powder, chili powder, salt, and pepper. If you're using whole cloves, add them in now. Stir well to coat the chicken.
5. Add the diced swede, sweet potato, chopped peppers, and diced tomatoes (including juice) to the pot. Stir everything together.
6. Cover and let it simmer for about 15-20 minutes, until the veggies are tender and the chicken is cooked through, stirring occasionally.
7. Taste and adjust seasoning if necessary. If you'd like a bit more sauce, you can add a splash of water or coconut milk!
8. Serve the curry over cooked brown rice, garnished with fresh cilantro if you have some.

Flavor Profile

This chicken curry will have a warming, fragrant flavor profile with a hint of sweetness from the ingredients and spiced richness from the curry powder and cumin.

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Spiced Sweet Potato and Sprout Bhaji

Let’s make the bhaji with your ingredients, ensuring it remains flavorful!

Ingredients

• 1/2 cup diced sweet potato
• 1/2 cup sprouts (fresh or blanched)
• 1 tbsp oil (vegetable or coconut)
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• 1/2 tsp English mustard (adjust to your taste)
• Salt to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. In a small pan, heat the oil over medium heat.