(makes 4 servings)
1 ripe mango, peeled, stoned and diced
1 teaspoon sugar
2 tablespoons finely chopped mint leaves
Fresh lemon juice
1 tablespoon light olive oil
450g fresh, skinless chicken breasts cut into bite-sized pieces
1 tablespoon coconut oil
1 large or 2 small aubergines, wiped and cut into bite-sized chunks
225g button mushrooms, cleaned and halved
6-8 cherry tomatoes, halved
2 teaspoons peeled and grated fresh ginger
2 cloves garlic, peeled and grated/mashed
2 teaspoons curry powder
2 level tablespoons Thai red curry paste
½ teaspoon chilli flakes
2 heaped tablespoons ‘no added sugar’ almond butter
250ml unsweetened almond milk
250ml coconut milk
240g tinned or jarred chickpeas, drained and rinsed
2 good handfuls roughly chopped coriander leaves
2 good handfuls roughly chopped basil leaves
Raw cauliflower (white only) box-grated and steamed of microwaved for a couple of minutes
- The salsa: mix the mango, sugar, mint, a good pinch of salt and a couple of tablespoons of lemon juice together in a bowl, cover and set aside.
- The curry: warm the olive oil in a large, shallow pan and sauté the chicken pieces until lightly-browned and just cooked through before removing them (and their juices) to a dish and setting aside.
- Add the coconut oil to the pan, warm through then sauté the aubergine, mushrooms, tomatoes, ginger and garlic over a medium heat for 5 to 10 minutes.
- Return the chicken pieces and their juices to the pan and continuing to sauté for another few minutes, stirring carefully so as not to break up the vegetables.
- Mix the curry powder, Thai curry paste, chilli flakes and almond butter into a cupful of the almond milk and stir well until very smooth then add this mix to the pan followed by the rest of the almond milk, the coconut milk and the chickpeas. Stir well, bring slowly to the boil then turn the heat to low and simmer for 5 minutes.
- Just before serving, add the basil and coriander to the curry and stir to combine for a scant minute or two before serving on a bed of the cauliflower with the fresh mango salsa alongside (good quality mango chutney also works well).
- NB: replace the chicken with the same amount of turkey, lean lamb, veal, firm white fish, fresh prawns or tofu (all cut into bite-sized chunks before sautéing in the olive oil until just cooked through as per the chicken).
- ALSO: you can play around with the spices if you like your curry hotter or milder and add more or less of the almond butter.
This is truly amazingly good - one of my resident ‘tasters’ declared it the best curry she has ever had... and it tastes great with all the different protein choices making it a meal that can be regularly repeated without diet boredom creeping in! It also freezes well.