Chicken & vegetable curry

Makes: 6 | Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins


onion 1 large, chopped
gingerchopped to make 1 tbsp
red chilli 1, diced
ground coriander ½ tbsp
ground cumin ½ tbsp
medium curry powder ½ tbsp
red peppers 2, seeded and diced
skinless chicken breasts 4, diced
cauliflower1 small, cut into florets
chopped tomatoes 400g tin
baby spinach 200g


1) Blend the onion, ginger and chilli with a splash of water in a small blender. Tip into a pan, and bring to a simmer. Add the spices with a pinch of salt, cook for a minute, then add the peppers, chicken and cauliflower, stir into the curry paste and cook for another 5 minutes.

2) Add the chopped tomatoes, half-fill the tin with water and tip into the pan. Simmer for 25 minutes until the chicken is cooked through. Cook for another few minutes if the sauce is too thin, then stir through the spinach until wilted. Season, and serve in bowls.