Stage two: Garam masala and ginger chicken curry with green beans and cauliflower rice 

Prep time 5-10 minutes

Cook time 35 minutes

Serves 4

Calories per portion 600

½ medium onion, peeled and roughly chopped

30g fresh root ginger, peeled

2 garlic cloves, peeled

28g fresh coriander, leaves picked and roughly chopped, stalks set aside

1 tbsp groundnut or sunflower oil

2 tbsp garam masala

300g cherry tomatoes, halved

500ml vegetable stock

3 chicken breasts (around 600g), thinly sliced

200g green beans, trimmed

Cauliflower rice

1 cauliflower (around 600g)

1 tbsp olive oil

½ tsp ground cumin

½ tsp ground coriander

½ tsp chilli powder

salt and pepper

• Preheat the oven to 200C/ 180C fan/gas 6.

•  Place the onion, ginger, garlic and coriander stalks in a small food processor and blitz finely. Transfer to a casserole dish with the oil and place over a medium heat. Sauté for about 5 minutes, stirring, then add the garam masala and cook for 1 minute.

• Tip in the tomatoes and cook for 5 minutes, until they begin to give up their juices, then pour in the stock and bring to the boil. Reduce the heat and leave to simmer gently for 20 minutes.

•  Meanwhile, to make the rice, trim the cauliflower, discarding the tough inner stalk, then cut into four. Blitz in a food processor, a quarter at a time, until it resembles fluffy rice. Transfer to a large bowl and dress with the olive oil and spices, coating thoroughly. Spread evenly over two baking trays and roast in the oven for 15 minutes, turning the rice with a spatula every 5 minutes. Remove from the oven and leave to cool slightly before seasoning. Keep warm.

•  Use the back of a large spoon to break down the tomatoes in the curry, creating a lovely thick sauce. Add the chicken and green beans and simmer gently for 10 minutes.

•  Stir in the chopped coriander leaves, season to taste and serve with the cauliflower rice.

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 ©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe