Chicken Curry with Hidden vegetables and rice

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the garlic, Romano pepper and cauliflower rice for 2 - 3 minutes,
• Add the curry spices and fry for one more minute. Then, add the coconut milk, soy sauce and passata, crumble in the stock cube, and reduce the heat.
• Allow to simmer gently for 4 - 5  minutes, covered, then season with salt and pepper.

Did you know...cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.

• Heat a drizzle of sunflower oil in another frying pan over medium-high heat. Add the meatballs, divide them in half with a spatula, and fry the meatballs for 3 - 4 minutes until evenly browned. 
• Lower the heat and cover with the lid, then fry for 5 - 6 minutes more, or until the meatballs are done.
• Use an immersion blender to process the sauce and vegetables into a smooth curry, Add a splash of warm water as necessary if the curry is too thick. Season to taste with salt and pepper. 
• Add the meatballs to the curry and heat for one more minute.