Chicken, potato & green bean curry

This mild, creamy curry is a superhealthy way to start the week. Serve with naan breads warm from the oven

1 tbsp sunflower oil
1 onion, chopped
6 chicken thigh fillets, cubed
2 potatoes, cut into small cubes
2 tbsp mild curry paste
500g tomato passata (or whizz up a 400g can plum tomatoes with 100ml water until smooth)
200g fine green beans
150g pot natural yogurt (use full-fat to avoid curdling)
plain rice or naan bread, to serve

Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.