INGREDIENTS
For the Curry Paste
1 onion, roughly chopped
2 cloves of garlic
2cm of fresh ginger
A segment of fresh turmeric (approx the size of half a little finger) or 1 teaspoon of dried turmeric
1 teaspoon of ground cardamom
1 teaspoon of ground cinnamon
1 teaspoon of ground cumin
1 teaspoon of garam marsala
1 teaspoon of ground coriander
1 teaspoon of fennel seeds
2 tablespoons of water
Himalayan salt
Cracked black pepper
For the Chicken Curry
400 grams of chicken boneless thigh fillets
1 tablespoon of olive oil for cooking
1 400 gram can of organic tomatoes
1 cup of almond milk
1 sweet potato, chopped into chunks
½ a head of broccoli, chopped into florets
A small handful of fresh spinach leaves
For a Vegetarian/Vegan Curry
1 400 gram can of organic tomatoes
1 cup of almond milk
2 sweet potatoes, chopped into chunks
1 head of broccoli, chopped into florets
¼ head of cauliflower, chopped into florets
A small handful of spinach leaves
To Serve
¼ cup of slivered almonds, toasted
Small handful of fresh coriander
½ cup brown rice, cooked
Suitable for:
Lunch | Dinner
METHOD
FOR THE CURRY PASTE
Place all of the paste ingredients into a bullet and blitz or process with a stick blender to a paste consistency. Keep in a sealed container in the fridge until needed.
FOR THE CHICKEN CURRY
Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chicken and cook until golden brown. Remove from the pan and add all of the curry paste to the pan. Cook for several minutes, it should be very aromatic and gorgeous. Add the almond milk and tomatoes and bring to a simmer. Add the chicken back into the pan with the chopped sweet potato. Turn down to a low heat and cook gently for 20 to 25 minutes. In the last few minutes of cooking add the broccoli and spinach.
FOR THE VEGETARIAN/ VEGAN CURRY
Add all of the paste to the pan, cook for several minutes, it should be very aromatic and gorgeous. Add the almond milk and tomatoes and bring to a simmer. Add the sweet potato and turn to low. Gently cook for 20 to 25 minutes. In the last few minutes of cooking add the broccoli, cauli and spinach.
TO SERVE
While this is cooking, toast the slithered almonds either in the oven or in a small pan on the stovetop – no oil is needed for this as the toasting process will bring out the natural oil of the almonds.
Serve half the curry for dinner over the rice and top with the almonds and fresh coriander. Place the other half in a sealed container in the fridge for lunch tomorrow.
NOTES
An authentic Indian Curry is so comforting in the winter, warming you from the inside out. It nourishes your body with good food while evoking a feeling of being in an exotic place. The experience is even better when shared with friends. We strongly believe that the wellbeing rituals you develop around healthy eating not only benefit your skin, but enhance your whole life. Gathering around a table, sharing a meal with those you love is a valuable form of soul care.
