Yield: 1 serving

1 cup vegetables (mushrooms, leeks, onion or cauliflower), chopped
1 chicken breast, diced
1 tsp turmeric
1 tsp mild or medium curry powder
1 tsp garam masala
½ tsp ground cumin
½ tsp ground ginger
1 garlic clove
Vegetable stock

If using cauliflower, parboil the florets and keep the water they were boiled in. Heat the spices in a dry pan until fragrant. Add garlic and vegetables and coat with spices. Add some oil and pour in some vegetable stock (or the cauliflower water) to deglaze the pan. Cook covered for a few minutes until spices and liquid are well combined and the vegetables are coated evenly. Add the diced chicken. Simmer until the chicken is cooked, stirring regularly. Add more vegetable stock or water for a looser sauce. Serve with some toasted rye bread to soak up the juices.

Recipes and photos courtesy of Metabolic Balance

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