Curry with chicken fillet, Chickpeas and spinach

Cut the chicken fillet, onion, garlic and ginger—place in a pan with heated oil and fry.

Cut the pumpkin and peppers into small pieces. Add the cut vegetables and green beans to the meat, onion and garlic, in the pan. Bake/sauté until ready.

Add the Turkish peas, spinach, coconut milk, curry paste and spices. Sauté for ~10 minutes.

In the end, sprinkle with lime juice.