It is no secret that I love curry. I could live off Indian and Mexican food for the rest of my life, no problem. Takeaway curry is so expensive and really full of oil so as often as possible we cook our own curries at home.
As I’m pregnant I’ve been trying to up my iron intake lately at the advice of a doctor as I’ve had some dizzy spells. This curry therefore contains kidney beans and spinach along with your usual curry ingredients.
2 chicken breasts diced
Large handful of spinach – chopped
1 red pepper
Chop the spinach and put to one side. Chop the onion and red pepper and fry until onion is golden. Add the diced chicken and stir fry until chicken is cooked through. Add the kidney beans and half of the spinach and mix. Liberally add the curry powder and stir. Add the chopped tomatoes and simmer for 5 minutes. Sprinkle remaining spinach over the top and serve. We don’t serve with rice when avoiding carbs and still find it to be a filling dish.