I’ve been working on this recipe for a while now and I’m very excited to finally share it with you. A year ago I committed to initiating a few changes in my life and I have purposefully gone out to make it a whole lot healthier. I don’t call it a diet, although I work with a clinical dietician who has given me a plan within which I can make better decisions. I get to make all my own choices within this framework, which is imperative for me given that I love food so much and it’s the cornerstone of my career. If I stick to the plan 100% I lose more weight, if I don’t I lose less. Often I maintain my weight, which for me is also winning. I have taken the long view and settled into doing it over years rather than months. It is proving to be successful and sustainable which is the most important thing for me. I’m interested in making habit changes that will stay with me for the rest of my life. There is no quick fix for this, trust me. I’m not going on diet and then I’ll be off my diet. I’m going to be eating this way for the rest of my life. It’s been an amazing journey so far and I’m feeling so much stronger and more vibrant than I did a year ago. I have also exercised rigorously and regularly for the whole year and I’m feeling happy in my skin again.

This butter chicken recipe is one I eat on a regular rotation in my house and it’s a favourite of mine. It fits perfectly into my plan AND it delivers a dish packed with so much flavour. I never want to compromise on that. It contains lean protein, is low in fat and I’ve packed as many vegetables into it as I possibly could. The cauliflower and carrots are roasted, adding so much crunch and texture and help make it economical as well as super delicious. This is my veggie loaded healthier butter chicken curry.