One of the biggest problems I have as a home educating parent is lack of time. I could always do with a few extra hours in the day to get everything done and have time to relax. One way I ‘make’ time is to pre-cook most of the meals. This GAPS chicken, coconut and cauliflower curry can be made ahead of meal time as it can be both frozen and re-heated or stored in the fridge for a couple of days.
I am an early riser, I like the peace and quiet to collect my thoughts and plan my day before it happens. I find cooking relaxing and enjoyable so I do a lot of cooking at 6.00am. I like meals that can be batch cooked or easily re-heated at another time.
GAPS chicken, coconut and cauliflower curry
This GAPS chicken, coconut and cauliflower curry is quick and easy to make. The recipe uses a whole cooked chicken which really cuts down on the time this meal takes to make. I cook a chicken the day before I plan to make this recipe. By pre-cooking the chicken I am able to make stock and get more value for money from the chicken.
Using a mixture of fresh and frozen vegetables makes the curry quick and easy to prepare. I have most of the ingredients in my cupboard so this dish can be pulled together without much effort. The coconut milk gives the curry a beautiful creamy taste, whilst the stock adds a tonne of nutritional goodness.
Once all the ingredients are assembled the active cooking time is only around 15 minutes. If I am planning this for lunch, once the curry is cooked I leave it on the hob to be re-heated later in the day. The curry can be stored in the fridge or frozen if you are super efficient!
GAPS chicken, coconut & cauliflower curry
- 1 Casserole Dish Large Dutch Oven
- 3 Onions peeled and chopped
- 1 can Coconut Milk
- 500 grams Frozen Peas
- 6 cloves garlic crushed
- 1 Cauliflower cut into florets
- 1 Chicken pre-cooked, cooled and shredded
- 1 tsp Salt
- 2 tbsp Tumeric
- 2 tbsp Cumin
- 2 limes quartered
- 1-2 tbsp Fat lard, coconut oil or avocado oil
- 500 ml Stock
- In a large casserole dish, add the fat and heat
- Add the onions and the garlic, cook for 5 – 7 minutes until the onions have browned but not burnt
- Add the coconut milk, stock, cumin, turmeric and salt. Stir to combine
- Add the cauliflower and peas and bring to a boil
- Reduce to a simmer with the lid on for 30 minutes until the cauliflower and peas are cooked
- Add the pre-cooked chicken, stir in so everything is covered with the sauce
- Leave to simmer with the lid on for 5 – 8 minutes so the chicken is heated through
- Serve with a quarter of lime on the side, or squeeze the lime onto before serving