SERVES 4

• 2 tbsp extra virgin olive oil
• 1 large brown onion, diced
• 2 small garlic cloves, finely diced or minced
• 600g chicken breast or thigh, diced
• 4 tbsp tandoori paste
• 2 tbsp tomato paste
• 400ml chicken stock
• 200ml double cream
• 1 large cauliflower head, cut into florets
• 4 tbsp plain natural or Greek yoghurt
• 100g flaked almonds (optional)
• 2 large handfuls fresh coriander, roughly chopped
• 400g spring greens or preferred green vegetables

METHOD:

1. Heat the oil in a lidded frying pan or saucepan, over medium heat. Fry the onion and garlic, until soft. Add the chicken and fry until browned.
2. Stir in the tandoori and tomato paste. Pour in the stock and cream, and season with salt and pepper. Stir for 1 to 2 mins.
3. Add the cauliflower florets and reduce the heat to simmer, covered with a lid, for 10 minutes.
4. Take the lid off and increase the heat for another 10 minutes, until the cauliflower is tender and the sauce has thickened and reduced.
5. For a thicker sauce, double the cream to 200ml or use 100ml crème fraîche instead of cream.
6. Serve with yoghurt, flaked almonds, coriander, and steamed spring greens.

Second Nature recipe (https://www.thesun.co.uk/fabulous/13704535/i-lost-10st-by-not-dieting/)