If you had only 5 ingredients plus store cupboard staples what meal would you make?

Here’s the ingredients, what meal are you making

1 large cauliflower, broken into florets
2 tbsp tikka curry powder
8 skinless and boneless chicken thighs
400g red and yellow cherry tomatoes, halved
200g baby leaf spinach
You want a name for the recipe or how we make it?

Depending on my mood, it could either be in a casserole dish, or slow cooker,

Today, I would use a slow cooker and put the ingredients in all but the spinish, I would also add tomatoe paste to it, I would cook the rice in a can of diced tomato, then when all done, I would put the rice on the plate and add the chicken stuff ontop it and garnish with spinish. Oh and I would add salt and pepper to the rice and chicken before I garnish it with spinish.
Daisyjean,
Your idea sounds great. Sorry but you can only use the ingredients I listed :shock:

Maybe I might just print what I’d make with just the ingredients listed :D
LOL you said " plus store cupboard staples"
daisyjean wrote: LOL you said " plus store cupboard staples"


That’s items like seasonings etc.

Here’s what I’d make

Curried chix & cauliflower bake:

Ingredients
* 1 large cauliflower, broken into florets
* 2 tbsp tikka curry powder
* 8 skinless and boneless chicken thighs
* 400g red and yellow cherry tomatoes, halved
* 200g baby leaf spinach

Method
1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Cook the cauliflower florets in a saucepan of boiling water over a high heat for 5 minutes, or until just tender. Drain well.
3. Meanwhile, mix the curry powder and 3 tbsp water in a shallow dish to make a smooth paste. Make a few slashes in each chicken thigh, add to the paste and toss to coat evenly. Arrange the chicken thighs in a large roasting tin sprayed with low-calorie cooking spray.
4. Toss the cauliflower with any remaining curry paste to coat the florets lightly and add to the tin around the chicken thighs. Season lightly, spray with low-calorie cooking spray and roast for 10 minutes. Scatter over the tomatoes and cook for a further 20 minutes, or until the chicken is cooked through.
5. Just before the end of the cooking time, place the spinach in a large colander over the sink and wilt it by pouring over a kettle of boiling water. Drain well, add to the chicken and cauliflower and serve hot.