1 whole cauliflower
400g Chicken fillet
400g Potatoes cubed (can use the pre-cooked potatoes for in the pan)
40g Curry paste
Canned tomato chunks (best to use biological ones as no added sugar)
Power boil cauliflower and also the potatoes (if using pre-cooked potatoes for in the pan microwave these for about 4 mins).
While the cauliflower is power boiling cook the chicken fillet chunks in the wok and add some curry powder and garlic. Remove this from the wok.
Add the potatoes and cauliflower to the wok with some garlic, curry paste and turmeric and let this fry/cook for 10 minutes. Add the chicken, canned tomatoes and a little more curry powder and about 40ml of water. Cook until all is soft (around 20mins).