A delicious high-protein curry that's easy to freeze and reheat to avoid takeaway cravings. Serve with brown rice and a dollop of fat-free cucumber raita.

Serves 5.

Ingredients:

• 600g chicken breast, diced

• 1 onion, chopped

• 2 cloves garlic, crushed

• 1 tbsp olive oil

• 1 can chickpeas (400g)

• 1 small head of cauliflower

• 10oz spinach

• 2 tbsp curry powder

• 1 tsp salt

• 1 tsp black pepper

• 2 x cans chopped tomatoes (800g)

• 1 x can reduced-fat coconut milk (400g)

• 20g fresh coriander, chopped

• 1 chicken stock cube

Method:

1. Heat the oil in the pan and add the chopped onion and garlic. Add the chicken breasts and cook until sealed.

2. Add the curry powder and cook for 1 minute before adding the cauliflower, chickpeas, tomatoes, coconut milk and seasoning.

3. Cover and leave to simmer for 30 minutes.

4. Stir in the spinach and taste for seasoning.

5. Serve with fresh coriander.

Nutritional Information: