INGREDIENTS

INSTRUCTIONS

Blend onion, ginger and garlic to a fine pur.e. Alternatively, chop
finely by hand.
Wash and chop tomatoes. Wash and slice mushrooms. Wash cauliflower and
spinach.
Heat wok. Add oil and when oil is hot, add fennel seeds, cummin seeds
and pur.ed onion, ginger and garlic. Cook on medium heat without
browning for 3 or 4 minutes.
Add curry powder and stir well for about 30 seconds before adding
tomatoes.
Bring to a simmer, add chicken pieces and stir well. Cover with a lid
and simmer for 10 minutes.
After this time, stir curry well before adding mushrooms and
cauliflower.
Stir again, cover and cook for a further 15 minutes. Add spinach,
cover and cook until spinach has softened. It takes only a few
minutes. Stir well, add chilli paste and serve.
Converted by MC_Buster.
Per serving: 47 Calories (kcal); 1g Total Fat; (11% calories from
fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”