Keralan Rasam

Prep time: 10 minutes
Cooking Time: 20minutes
Serves: 2

Ingredients
1/2 teaspoon black mustard seeds
seeds of 4 cardamom pods
1/2 teaspoon fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon nutmeg
2 garlic cloves
1/4 teaspoon flaked chilli
1cm ginger
200ml coconut milk
300ml almond milk
1./2 teaspoon tamarind paste
30g goji berries
30g ground almonds
1 small sweet potato, diced
1 parsnip, diced
2 chicken breasts
1 banana
100g spinach, shredded

Directions
Preheat the oven to 180C. In a dry pan toast the spices on a low heat for 3 minutes. Put these into your blender along with the garlic, ginger, and half the coconut milk. Blend until smooth. add to a pan with the rest of the coconut milk, almond milk, goji berries and ground almonds. Bring to the boil and add the parsnip and sweet potato for 8 minutes

Meanwhile, in a griddle pan, brown one side of the chicken breasts and the pop on a tray (brown side up) place in the oven for 15 minutes. 

Back to the pan after 8 minutes and add the banana. 2-3 minutes before the chicken is down, fold in the spinach.

Low Carb Option: Replace the sweet potato with 80g diced courgette, adding to the pan with the parsnips
High Carb Option: To increase the carb content: add 50g of boiled rice or a chapatti

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