With the right ingredients and served with the right sides, curry can be a really healthy option. Serve with brown rice and green vegetables or a tomato, cucumber and yogurt salad.


(Serves 2 very hungry people or 3 not so hungry)

2tsp of coconut oil 
1 onion peeled and chopped
1 thumb nail of chopped fresh ginger
1clove of garlic peeled and pressed
2 organic or free range chicken breasts
½ a Butternut squash peeled and grated
1 tsp each of ground cumin, turmeric and coriander
1 tsp of marigold vegetable stock or miso paste mixed with 10 fl. oz of boiling water
40g cashew nuts
½ a tin of coconut milk


  1. Melt 1 tsp of the oil in a frying pan, add the chicken and brown. Remove with a slotted spoon.
  2. Melt the remaining oil in the pan and cook the onion and garlic gently for about 5 minutes until soft.
  3. Add the ginger, ground cumin, turmeric and coriander and cook for a minute or so.Add some of the
  4. stock if the pan is too dry.
  5. Add the butternut squash to the pan stirring to blend with the other ingredients.
  6. Put the chicken back in the pan along with the stock, coconut milk, and cashew nuts and cook for about
  7. 20 minutes. Add extra stock if needed.

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