Dr Megan Rossi's Peanut Caramel Smoothie
This plant-packed smoothie is going to become a new household favourite!
Add the garlic, ginger, chilli and coriander stalks to a food processor and whizz until it's a smooth paste, then leave to one side.
Melt the oil in a wok or large frying pan over a medium to high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala, cumin and the paste then fry for 3-4 minutes. Pour in the tinned tomatoes and enough water to create a nice sauce. Crumble in the stock cube then bring to the boil.
Add the chicken to the curry sauce and simmer for 4-5 minutes or until the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
Finally, remove the curry from the heat and stir through the cashews and yoghurt, sprinkle over freshly chopped coriander leaves and serve with your favourite green vegetables.
A banging recipe from The Body Coach app!