I was a bit hesitant about this one at first. It is one I saw on Eat The Week with Iceland, Simon Rimmer’s recipe. If you are someone who has a problem with green foods or kids that won’t eat their greens you are going to struggle with this unless you do a blind taste but trust me it really is worth a try. I have changed the recipe to my own tastes and I’m sure Simon would forgive me for this but it’s definitely going to be down as a quick, tasty mid week meal. This one has been made with chicken but to be honest it is so fantastically flavoursome that I think it would work just as well as a vegetarian/vegan dish.
for the curry paste
2 to 4 Birds Eye green chilies, as hot as you prefer
2 to 3 tablespoons of tamarind paste (or to taste)
1 tablespoon of ground coriander
1 medium onion
3 to 4 cloves of garlic (or to taste)
for the curry
2 to 3 chicken breasts, best quality you can afford, sliced fairly thin.
half of a medium cauliflower cut into sliced florets
¼ broccoli including stalks cut into medium sliced florets
a large handful of frozen peas
¾ of a tin of low-fat coconut milk (useful fat if you are not conscious about the calories)
a large handful of fresh mint
a medium bunch of fresh coriander
½ a bag of spinach
1 tablespoon of sweetener or sugar (or to taste)
1 tablespoon of mango chutney (optional)
Salt to taste
Place the chilies, tamarind, ground coriander, onion and garlic into a food processor and blitz until quite smooth
Gently pre-heat a couple of drops of vegetable or flavourless oil and gently fry the curry paste for 4 to 5 minutes to release the flavours and aroma.
In the meantime, no need to claim the food processor bowl, blitz the mint, coriander, spinach and coconut milk together with a bit of water if the mixture is too dry.
Add the sauce to the pan and cook out for another 4 to 5 minutes.
Add the cauliflower and broccoli and allow to cook for a few minutes covering with a lid.
When the veg is just cooked a little less than your preferred texture, add the chicken and continue to cook until the chicken is just cooked through and juicy. Season to taste.
Add the peas and cook for a couple of minutes.
If using mango chutney, add it now.
If the sauce is too thin you can reduce it down by bringing it up to a boil but usually if I’m going to do this I will take out the veg and chicken so that they don’t overcook. On the other hand of course, if it’s too thick add a splash of water.
Serve with your favourite accompaniment to curry, I like it just with simple chapatis.