Roasted chicken with CurryCoconut Veggies

Getting used to cook according to Whole Life Challenge, not as hard as first, especially in the grocery store, amazing how many isles I can skip  :)

Ingredients might seem expensive but if you plan what you're cooking you can save money when using left overs.
The coconut milk was used for muffins and also hubby used for breakfast (he likes mixing raising, pumpkin seeds, Chia seeds (high in protein), banana and pour in just a little bit of coconut milk

I have the sesame seed oil stored, its a great addition to dull salad or veggies, but don't overdo with it!
I buy different nuts in one shopping, then just ensure those are packed to avoid getting moist. Buy unsalted nuts (whatever nuts you buy), as otherwise you will adapt into unhealthy eating/snacking. Also plan from where you're buying the nuts, and buy bigger packs and then divide into smaller bags- again, saving money! Found a nice little organic/whole food store just next to Spitalfields market that have good selection of organic nuts and dried fruits

Roasted chicken with CurryCoconut Veggies
Roasted chicken from waitrose (needs to be the plain one!

CurryCoconut Veggies

• Baby spinach leafs
• Beansprouts
• Bamboo shoots
• 1 fresh chili
• Onion
• Garlic
• Ginger
• Tomato puree (needs to be organic, check that its pure tomato, nothing added in!)
• Black pepper
• Salt
• Curry powder
• Coconut milk (left overs from baking)
• Sesame seed oil (not mandatory but will bring a very nice flavor!)
• Cashew nuts ((not mandatory)

1. Chop onion, garlic, chili, ginger, 2 teaspoons tomato puree and sautee briefly
2. Add chopped spinach, bamboo shoots and beansprouts, sesame oil (approx 1 teaspoon) add olive oil if gets too dry. Season with curry, salt, pepper. 
3. Add coconut milk and keep cooking on low heat for 15minutes
4. If you add cashew nuts, roast them on a separate dry pan before adding in

Served with roasted plain chicken