![]() 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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