COOK, FREEZE, EAT!

Roast chicken with green pumpkin and broccolini curry

MAKES 4 PORTIONS PREP AND COOK TIME 50 MINUTES (+ STANDING TIME)

1 tablespoon extra virgin olive oil
1.2kg chicken, patted dry, butterflied

GREEN PUMPKIN AND BROCCOLINI CURRY

1 tablespoon extra virgin olive oil
2 red shallots, sliced thinly
¼ cup (75g) green curry paste
500g butternut pumpkin, peeled, cut into
3cm pieces
400ml can coconut cream
2 bunches broccolini (350g), trimmed, halved crossways
1 tablespoon brown sugar
2 tablespoons lime juice

SESAME CAULIFLOWER RICE

1 medium cauliflower (1.5kg), cut into florets
1 tablespoon sesame oil
3 green onions, sliced thinly

ASSEMBLY INGREDIENT

Thai basil leaves, to serve

1 Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper. Rub oil over chicken; season well. Place chicken on lined tray; roast for 50 minutes or until juices run clear. Cover loosely with foil. Rest for 15 minutes before carving.

Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Cook shallots, stirring, for 2 minutes. Stir in curry paste; cook 1 minute. Add