Cashew curry

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

  • Prep:20 mins
    Cook:1 hrs
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 508
  • fat 22g
  • saturates 7g
  • carbs 17g
  • sugars 10g
  • fibre 4g
  • protein 58g
  • salt 0.7g


  • 1 small onion, chopped
  • 3-4 garlic cloves
  • thumb-sized piece ginger, peeled and roughly chopped
  • 3 green chillies, deseeded
  • small pack coriander, leaves picked and stalk roughly chopped
  • 100g unsalted cashews
  • 2 tbsp coconut oil
  • 1 ½ tbsp garam masala
  • 400g can chopped tomatoes
  • 450ml chicken stock
  • 3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
  • 155g fat-free Greek yogurt
  • 10ml single cream (optional)
  • 165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)


  1. Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.

  2. Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.

  3. Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.

  4. Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.

  5. Scatter with the coriander leaves and serve with the greens.

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