Alright, enough about that for now. How about you make this quick and yummy curry tonight? It requires a minimum of ingredients and only takes about half an hour. Now that time is hard for even Deliveroo to beat.<\/p>\n\n\n\n
![\"\"](\"https:\/\/ryeinthesky.com\/wp-content\/uploads\/2019\/03\/IMG_3774.jpg\")
You’ll need:<\/strong> Add coconut milk, turn the heat up and bring gently to the boil. Add the water and stock cube and stir occasionally. Rinse and chop the cauliflower into small florets and add. Let simmer for 6-8 minutes. <\/p>\n\n\n\n Add the rinsed chickpeas and spinach and mix into the curry. Then add the coconut cream and simmer slightly. I know Fridays. They’re the end of the week. You’re tired. You don’t feel you have the energy to cook, so how about a takeout?! Yes it’s a classic, isn’t it? But part of my goal with this blog is to give you easy, yet healthy and delicious options.<\/p>\n","protected":false},"author":1,"featured_media":788,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[66,67,123,130,135,136,185,196,212,245],"class_list":["post-786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-curry","tag-curryyum","tag-healthy","tag-homemade","tag-indian","tag-indianfood","tag-protein","tag-rich","tag-spicy","tag-worldcuisine"],"_links":{"self":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts\/786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/comments?post=786"}],"version-history":[{"count":0,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/posts\/786\/revisions"}],"wp:attachment":[{"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/media?parent=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/categories?post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ryeinthesky.com\/index.php\/wp-json\/wp\/v2\/tags?post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
400-500 g turkey breasts (leave out for meat-free version)
3-4 tbsp tikka masala curry paste
2 onions
1 x 200 g tin of light coconut milk
1 x box of coconut cream
1 organic chicken stock cube (use vegetable stock if meat-free)
100
1 cauliflower
1 tin\/box chickpeas
150 g baby spinach
Seasoning
Curry powder
Ginger (optional)
Serving suggestion:<\/strong>
Basmati rice
Creme Fraiche
And\/or Naan bread
How to:<\/strong>
Chop the onions into thinly sliced wedges.
Slice the turkey into 2 cm strips. Cut them in half.
Heat 1 tablespoon of oil in a wok on medium heat with the curry powder and paste, add the turkey and fry for a few minutes. Add the onions and ginger. <\/p>\n\n\n\n
Adjust taste with seasoning and serve with warm naan bread, rice and creme fraiche. <\/p>\n","protected":false},"excerpt":{"rendered":"