Chicken Curry

Ingredients:
2 chicken breasts
Dash of Macadamia Nut Oil
3 cloves of garlic
3 tins of coconut milk
3 carrots
1/2 bunch of kale
1 brown onion
1/2 bunch of spring onion
1 capsicum
2 small zuccini

1 broccoli head
1/2 cauliflower
Additional dried garlic, curry, tumeric - to taste

Method:

Chop and cook the chicken in a wok or huge frying pan.

After a few minutes add the onion and 1 tin of coconut milk.

Blitz the garlic and add.

Blitz the carrot, broccoli and cauliflower in a blender until they are fairly small chunks, but not tiny, add them, stir in a bit.

Blitz kale and add.

Add another tin of coconut milk.

Add other herbs and spices.

Blitz capsicum, and zuccini and add (if you wanted more veg then you could add eggplant and/or mushroom here - especially if you want a vegan version.)

Stir in final tin of coconut milk.

Cook for a few more minutes, and then it should be done.  (taste test - curry amounts vary on the strength of the curry and the stomach of the person eating it.)

This can easily be vegan, just skip the chicken, and it should still be just as delicious.