Low carb chicken (or tofu) curry

This is an easy midweek meal, and perfect if you’re watching your carb levels. Pair with cauliflower rice to keep those carb levels low and veggie levels high!

Serves 2

Ingredients

1 tbsp coconut oil or olive oil

2 chicken breasts, sliced into strips (or 400g pack firm tofu, chopped into cubes)

1 tsp ground cumin

½ tsp turmeric

4 cloves of garlic, crushed

1 mild red chilli, deseeded and finely chopped

2 onions, chopped

2 tsp reduced salt vegetable bouillon powder, dissolved in 210ml (8fl oz) of water

210ml coconut milk

1 sm bag baby leaf spinach

Optional:

Cauliflower rice

Side salad of sliced cucumber, tomato and coriander leaves

Method

• Heat the oil in a frying pan or wok and sear the chicken (or tofu pieces) on both sides, then remove from the pan and set to one side.
• Fry the cumin and turmeric in the pan for a few seconds before adding the garlic and chilli and sautéing for 30 seconds. Add the onion and fry to soften.
• Pour the bouillon liquid into the pan with the coconut milk, return the meat to the pan, and simmer until the chicken is fully cooked – about 20–30 minutes.
• At the last minute, add the spinach to wilt into the sauce. Stir and serve with cauliflower rice, and a side of sliced tomato and cucumber with coriander.
• Enjoy!