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My Healthier Veggie Loaded Butter Chicken Curry
Steps
- Preheat the oven to 190C / 375F and spread the cauliflower florets and sliced carrot onto a baking sheet. Lightly coat with olive oil and season with salt & pepper. Bake for 30 – 35 minutes until cooked through and starting to brown around the edges.
- In a large skillet with high sides or Dutch oven, heat about 2 tablespoons of olive oil and fry the onion until its softens and starts to brown, about 5 minutes.
- Add the garlic, ginger and spices and fry for about a minute.
- Add the 2 tins of tomatoes and season generously with salt. Cook this sauce for about 20 minutes until it starts to thicken.
- Add the beans and chicken and cook for about 10 – 15 minutes and until it is cooked. I normally put a lid on for about half of this cooking time which keeps the moisture in the sauce.
- By this stage, the cauliflower and carrots will have come out of the oven, so add this to the curry and stir through. Let this cook for a few minutes.
- Add the yoghurt and stir through. Add a little extra if you want it creamier.
- Add the spinach and start folding it into the curry. It needs a little help to get it to all fit and wilt into the sauce and putting the lid on help with this.
- Finally, add a squeeze of lemon juice (this is entirely optional and not imperative) and a small handful of roughly chopped coriander. Serve with whatever accompaniment you want with another dollop of yoghurt and a sprig or two of coriander (if you like it as much as I do).
Originally published at drizzleanddip.com. Reproduced for personal collection.
