Ingredients

Marinade:

2 garlic cloves - how many teaspoons 1.5 tablespoon?

4cm piece of ginger - teaspoons? 1 tablespoon?

1 teaspoon of garam masala

1 teaspoon of turmeric

2 teaspoons of ground cumin

1 teaspoons of ground coriander

1-2 teaspoons of chilli powder (depending on how hot you like it!)

2 tablespoon of natural yoghurt

Juice of 1/2 lemon

For the sauce:

800g skinless chicken breast or boneless thighs

1-2 tablespoon of vegetable oil

1 large onion

1 1/2 tablespoons of garlic

1 tablespoon of ginger

1 1/2 teaspoons of ground cumin

1 teaspoon of ground coriander

2 cardamom

400g tin of chopped tomatoes

1 teaspoon of chilli powder

100ml natural yoghurt

Juice of 1/2 lemon

Method

1. Dice the onion.
2. Grate the garlic and ginger.
3. Cut the sweet potatoes into 2-3cm chunks.
4. Divide the cauliflower into bite-sized pieces.
5. Heat the vegetable oil in a medium/large pan over a low to medium heat.
6. Sautee the onion until it becomes translucent.
7. Add the garlic, ginger, dry spices and 1/2 teaspoon of salt.  Fry for 1-2 minutes, being careful not to burn the spices.
8. Add the tomatoes and stir to combine with the onion and spice mix.  Reduce the heat and cook until the oil starts to separate from the tomatoes - this usually takes about 10 minutes.
9. Add the coconut milk, sweet potatoes and cauliflower and stir to combine with the base tomato sauce.
10. Simmer for 20 minutes.
11. Add the spinach and stir through the sauce, until the leaves have wilted - be careful not to break the cauliflower pieces.
12. Serve with fluffy basmati rice and top with fresh coriander leaves and a squeeze of lime.

Share recipe