SERVES 4, PREP 20 mins, COOK 30 mins

Ingredients

• 1 tbs olive oil
• 450g skinless chicken thighs, fat trimmed, chopped
• medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp fresh ginger, finely grated
• 1 ½ tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• 400g can diced tomatoes
• ½ cup (125ml) light coconut milk
• 300g pumpkin, peeled, seeded, cut into 2cm pieces
• 300g cauliflower, cut into florets
• 1 cup (120g) frozen peas
• Fresh coriander leaves, to serve
• Lime wedges, to serve

Method

1. Heat oil in a large saucepan over medium heat. Cook chicken in 2 batches, stirring occasionally, for 4 mins each, until golden brown. Set aside.
2. Cook onion in the same pan, stirring occasionally, for 5 mins or until soft and golden brown. Add garlic, ginger, coriander and spices and cook, stirring, for 30 seconds.
3. Return chicken to pan. Stir in tomatoes, ¾ cup water and coconut milk. Add pumpkin and cauliflower. Cover and bring to a simmer. Cook, partially covered, for I5 mins until vegetables are tender and chicken is cooked.
4. Add peas and cook for 2 mins until tender. Sprinkle with coriander leaves. Serve with lime.