Serves 4-6
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To serve:

  1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until softened. Season with salt and black pepper. Add the garlic, ginger, curry powder and garam masala and cook for one minute longer, stirring.
  2. Stir in the stock, tinned tomatoes and coconut milk. Using a stick blender, whizz until completely smooth.
  3. Stir in the chicken and cauliflower. Bring to a simmer, then turn the heat to medium-low and cook for 6-8 minutes until the chicken is completely heated through.
  4. Stir in the kale and peas and cook for 2-3 minutes longer until the kale has softened. Taste and season as needed.
  5. Serve with rice and/or naan, topped with plenty of chopped fresh coriander.

Note: Naan can be used as an alternative to Rice Or Both, if you wish.

Nutrition Facts

Per serving:  407kcals, 22.1g fat (15.1g saturated), 19.9g carbs (8.7g sugars), 34.8g protein, 6.6g fibre, 0.221g sodium

ChickenDairy-freeDinnerDiabetic-friendlyCurry30-minute mealsHigh-proteinLeftoversFamily mealsFree-fromQuick and easyBudget mealsComfort foodMake it Healthy

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