Curry is a staple in our household, but unlike when you eat a curry out, ours are always healthy, but still full of flavour. This dish does require a lot of spices, but as it’s one we have a lot as either a meat or veggie version we carry these all with us. Okay our motorhome does smell like the local Indian takeaway for a short while afterwards, but it’s so worth it.

HOB COOKING ONLY

Ingredients

• Chicken or turkey breast or fillet diced (1 pack of 2 breasts is enough for 2 meals for 2 people)
• Cauliflower chopped use about 1/2
• Fresh spinach – a couple of good handfuls
• Fresh Coriander chopped a good handful (if you can get it)
• Tinned Tomatoes
• 1 Onion
• 1 to 2 tablespoons Olive Oil
• An inch of fresh ginger peeled and chopped finely (use lazy ginger if no fresh)
• 2 to 3 garlic cloves peeled and crushed (use lazy garlic if no fresh)
• 3 heaped teaspoons Curry powder (we use hot as we like it spicy but choose yours to suit)
• 1 teaspoon turmeric powder
• 1 fresh chilli or 1/2 teaspoon chilli flakes (less if you don’t like it hot)
• 1 to 2 teaspoons of cumin powder
• 2 teaspoons cumin seeds
• 2 heaped teaspoons of garam masala
• 1 teaspoon dried coriander

Rice or nan bread to accompany

Method

If you have chance beforehand marinate the meat in all the dried spices together with a splash or two or olive oil ( if not the dried ingredients can be added after the meat)Heat the olive oil in a large frying pan for a couple of minutes. Add the onion and fry for 2 to 3 mins then add the garlic. Fry until soft over a medium heat ensuring the garlic doesn’t burn.

Once soft add the meat (if not marinated add the dry spices and ginger/chilli). Cook for around 10 mins. Add the Cauliflower and the tinned tomatoes (if it needs more liquid add a little water). Cook for around 20 mins. Add spinach around 5 minutes before the end and stir through fresh coriander just before serving.

When making a veggie version of this I use squash or sweet potatoes with the cauliflower and spinach.