Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.
This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.
2 Chicken Breasts – cut into chunks
1 tbsp olive oil
Salt & Pepper
1 tbsp Tomato Paste
300ml Almond Milk
1/2 tsp ground cinnamon
1 tsp Chilli powder
Handful of Cauliflower Florets (I used frozen)
Handful of Peas (I used frozen)
Curry Paste (see below)
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp gram masala
- Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
- Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
- Add the Curry paste to the pan and heat through for about 2 minutes.
- Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
- Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
- I served with some of my Chickpea Chaptai’s. https://theweecaledoniancook.com/2020/08/29/chickpea-chapati/