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Recipe of the Month – Chicken Sweet Potato and Cauliflower Curry

Recipe of the Month – Chicken Sweet Potato and Cauliflower Curry


  • Cooking oil spray
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons ginger, grated
  • 500g chicken breast fillets, cut into 2-3cm pieces
  • 2 tablespoons Indian curry paste
  • 4 Roma tomatoes, chopped
  • 300g sweet potato, peeled, cut into 2cm pieces
  • ½ head cauliflower, cut into small florets
  • 1 bunch broccolini, trimmed, cut into 4cm lengths
  • 1/3 cup plain low-fat yoghurt
  • ½ cup fresh coriander leaves
  • 1 slice mountain bread, cut into 4


  • Spray a large saucepan with oil and place over high heat. Cook onion, garlic and ginger, stirring for about 5 minutes or until onion softens.  Add chicken and curry paste.  Cook, stirring for 1 minute or until fragrant.
  • Add 2 cups water and bring to the boil. Reduce heat to medium.  Add tomato, sweet potato and cauliflower.  Cook uncovered, for 15-20 minutes, stirring occasionally, until vegetables are tender and curry has reduced and thickened.
  • Add broccolini and yoghurt. Reduce heat to low and cook, stirring for about 5 minutes, or until broccolini is tender.  Garnish with coriander and serve with mountain bread.
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