Curry in a hurry

I like a midweek meal I can throw together easily, in between wrangling the children, but still has plenty of flavour. This curry has been one of my favourites throughout winter, served with brown rice - because I love the texture of the brown rice and quite simply, it's better for us. I usually cook the rice earlier and serve it with something more child-friendly for the kiddies... the big son is being a fussy little lad at the moment and would be happy just to eat it with grated cheese on top but sometimes I do manage to smuggle some veggies in there.

Curry in a Hurry

Ingredients
1 onion, diced
2 garlic cloves, finely chopped
500g chicken thighs or breast, cut into small pieces
2 teaspoons ground ginger
2 (or more) tablespoons curry paste (I like a mild paste such as korma or tikka masala)
400g diced tomatoes
400ml coconut milk
2 tablespoons crunchy peanut butter
1 cup cauliflower, roughly chopped

Method
Pre-heat oven to 190 degrees Celsius. 
On stove top, heat sunflower oil in a heavy-based casserole or oven-proof dish, add onion and garlic and cook until softened. Add chicken and ginger, cooking until chicken is browned. Add curry paste and stir until fragrant, before adding diced tomatoes, coconut milk and peanut butter. When simmering, stir in cauliflower, cover with a lid and place in oven for 40 minutes or so.
Serve with brown rice.