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This lovely curry is loaded with warming spices, ginger and garlic, ideal for this time of year. It's low in fat too.
Serves 4
Ready in 1 hour 5 minutes
Ingredients:
1 large onion, cut into chunks
2 garlic cloves, halved
4cm piece fresh root ginger, peeled and diced
2 tbsp Bart hot Madras curry powder
Sunflower oil spray
1 tsp cumin seeds
700ml chicken stock, hot
400g essential Waitrose British chicken breast chunks
1 large white potato, cubed
1 cauliflower, cut into florets
250g spinach leaves
Handful coriander leaves
100g low-fat natural yogurt
4 chapattis, to serve
Method:
1 Place the onion, garlic and ginger in a mini food processor and whizz to a paste. Stir in the curry powder. Spray a large non-stick pan with oil and cook the paste for 5 minutes, stirring.
2 Stir in the cumin and stock and bring to the boil. Add the chicken and potato and cook for 15 minutes. Add the cauliflower and cook for 10 minutes until cooked through.
3 Stir in the spinach, until wilted, then divide among bowls. Sprinkle with the coriander and serve with yogurt and chapattis.
Nutrition per serving 365kcals/36.5g protein/40g carbohydrate/8.3g sugars/6.5g fat/1.5g saturated fat/7.2g fibre/0.8g salt
