Cashew curry

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Prep:20 mins
Cook:1 hrs

Serves 3
Easy

Nutrition per serving

kcal 508
fat 22g
saturates 7g
carbs 17g
sugars 10g
fibre 4g
protein 58g
salt 0.7g

Ingredients

1 small onion, chopped
3-4 garlic cloves
thumb-sized piece ginger, peeled and roughly chopped
3 green chillies, deseeded
small pack coriander, leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Method

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.