Ingredients

• frozen pitted cherries - 1 ¾ cups (400g)
• honey - 2 tbsp.
• lemon juice - 1 tbsp.
• vanilla soy yogurt (e.g. -
• Alpro) - 4 tbsp.
• water - 4 tbsp.
• mint leaves - to serve

Preparation Instructions

1. Heat the oil in a large frying pan and fry the chicken with curry madras 3 minutes on medium heat.

2. Add in the coconut milk and water and simmer on low heat for 5 minutes.

3. Meanwhile, cook the beans in salted water until al dente (about 4-5 minutes).

4. Add the chopped banana to the chicken curry and cook for 1 minute. Season with pepper and salt.

5. Serve the curry sprinkled with flaked almonds alongside a portion of brown rice and mangetout.