Curry curry curry

So following on from the general success of my Thai curry, I thought it was about time I tried something less "calorific" for those of us who are trying to cut...
A great meal to make when you're craving the comforting heat of an Indian without all the sat fat & calories! So here it is!

You will need:
A large saucepan
A food blender or hand blender
Low cal spray
Chicken breasts, skinless & boneless (1 per serving) in chunks
1 tin of chopped tomatoes
1 low salt chicken oxo cube
2 tsp Garam masala
1 tsp Ground coriander
1tsp Ground cumin
1 tsp chilli flakes, powder or fresh chilli to taste
Fresh ginger (a thumb sized piece) peeled and finely chopped
2 cloves of garlic peeled and minced
1 large onion, finely chopped
200g butternut squash, peeled, cubed & de-seeded
1 pepper, chopped & de-seeded
6 balls of Frozen spinach
salt & pepper
Water


How?

Fry off your onion, garlic, ginger & dried spices in the saucepan with the low cal spray
When your onion is soft & spices are developed, put this mixture in the hand blender with some water to make a curry paste.
Use your curry paste & some more spray to brown off your chicken chunks.
Add your chicken stock, tinned tomatoes and squash.
Add your pepper
Cook down until your chicken is cooked through, & squash is close to melting.
Add your spinach & taste for spicing heat & season with your S&P

I served mine with some Bulgar wheat but you can have it without or with some brown rice.

Now the nutritional stuff!
Calories: 222 Kcal
Protein: 19.5g
Carbs: 24.9g
Fat: 6.1g (1.6g saturated)

Hope you enjoy!!