For this meal I was in a panic as to what to cook for dinner but luckily, inspiration struck in the form of something I bought a while ago and completely forgot about – crème de soja, it didn’t break up with the acidity of the lemon and kept this dish light while still giving it a creamy texture.

I have been cooking a lot of food recently that’s down the Mediterranean route, not all of which I’ve put up but in preparation for writing these recipes, I’m breaking them up with this little trip to the East which happily went according to plan. The chilli and spices keep it hot, while the mint, lemon and cream cools it leaving you with a happily cleansing dish. Organic ingredients as always.


– The juice of 1 lemon
– Handful of fresh or frozen mint, chopped (or crushed when taking it out of the freezer with your mighty hands)
– Just over half a courgette, sliced
– 1 large garlic clove, finely chopped
– 100g sliced large mushrooms, eg. champignons de Paris
– 200g crème de soja (soy cream)
– 300ml of home-made chicken stock
– 2 free range chicken breasts, cut into chunks
– 1/2 white onion, diced
– Freshly ground black pepper
– 2tsp ras el hanout
– 1 1/2tsp garam masala
– 3 cloves
– 1/2tsp ground cumin
– 1tbsp coconut oil
– 1 deseeded, finely chopped birdseye chilli, I used green as it’s a little dryer but you can go for red because why the eff not, add a little colour if you so please.


– If, like me, you would like to eat this with brown rice, start cooking it before you begin.
– In a large pan, heat the coconut oil and add the garlic, chilli and onions until they become soft and just on the verge of turning colour.
– Add the chicken and stir until browning but not cooked through, then add the mushrooms and let them cook for 2 minutes.
– Add the ras el hanout, cumin, garam masala, courgette and lemon, stir and leave for 1 minute before mixing in the cream, chicken stock and cloves.
– Leave for 10-15 minutes, around the halfway mark add your chopped mint, stirring occasionally until the sauce has become creamy and a little green.
– Season with pepper if you want to add salt, do so after tasting a couple of times to double-check if it’s really needed.
– Drain and divide your rice.
– Ladel the curry into bowls and dig in.

I hope you enjoy this recipe!