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WORDS + RECIPE : Lee Holmes, ‘Fast Your Way to Wellness’ 

Spinach has been smoothied way too much. The time has arrived to return this superstar ingredient to its cooked form, gently softened, so its many vitamins and minerals can be easily absorbed through your digestive system. This curry will do just the trick.


Serves 4

1 teaspoon extra virgin
olive oil

400 g (14 oz) skinless chicken breast fillets, cut into strips

1 brown onion, sliced

2 garlic cloves, finely chopped

400 g (14 oz) tinned diced tomatoes

250 g (9 oz/) baby English spinach leaves

1 teaspoon grated ginger

1 teaspoon grated fresh turmeric or ground turmeric

1 teaspoon ground cumin

1 teaspoon chilli flakes

pinch of ground cinnamon

6 curry leaves

150 ml (5 fl oz) almond milk

2 tablespoons coconut flour

2 tablespoons chopped coriander (cilantro), to serve (optional)

Heat a few drops of the oil in a medium frying pan over high heat, add the chicken, onion and garlic, then cook, stirring frequently, for 5 minutes. Add the remaining ingredients except the coriander, stir well, then cover and cook for 15 minutes, or until the chicken is cooked through.

Remove the lid and simmer for a further 2–3 minutes, to let the curry thicken.

Serve topped with the coriander (if using).

Find more delicious and nourishing recipes for fasting in Lee’s recent book – Fast Your Way to Wellness

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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