GARAM MASALA AND GINGER CHICKEN CURRY WITH GREEN BEANS AND CAULIFLOWER RICE
A simple curry that is brilliant for all the family – kids and grown-ups alike.
PREP TIME 5-10 MINUTES COOK TIME 35 MINUTES SERVES 4 CALORIES PER PORTION 600
½ medium onion, peeled and roughly chopped
30g fresh root ginger, peeled 2 garlic cloves, peeled
28g fresh coriander, leaves picked and roughly chopped, stalks set aside
1 tbsp groundnut or sunflower oil 2 tbsp garam masala
300g cherry tomatoes, halved 500ml vegetable stock
3 chicken breasts (around 600g), thinly sliced
200g green beans, trimmed
CAULIFLOWER RICE
Preheat the oven to 200C/ 180C fan/gas 6.
Place the onion, ginger, garlic and coriander stalks in a small food processor and blitz finely. Transfer to a casserole dish with the oil and place over a medium heat. Sauté for about 5 minutes, stirring, then add the garam masala and cook for 1 minute.
Tip in the tomatoes and cook for 5 minutes, until they begin to give up their juices, then pour in the stock and bring to the boil. Reduce the heat and leave to
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Meanwhile, to make the rice, trim the cauliflower, discarding the tough inner stalk, then cut into four. Blitz in a food processor, a quarter at a time, until it resembles fluffy rice. Transfer to a large bowl and dress with the olive oil and spices, coating thoroughly. Spread evenly over two baking trays and roast in the oven for 15 minutes, turning the rice with a spatula every 5 minutes. Remove from the oven and leave to cool slightly before seasoning. Keep warm.
Use the back of a large spoon to break down the tomatoes in the curry, creating a lovely thick sauce. Add the chicken and green beans and simmer gently for 10 minutes.
Stir in the chopped coriander leaves, season to taste and serve with the cauliflower rice.
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