cooking oil spray
2 cloves garlic, crushed
2 teaspoons finely grated ginger
3 coriander roots, well washed and finely chopped
2 teaspoons Thai yellow curry paste
300 g [10,5 oz] chicken breast fillet,
cut into 1½cm [3/5 inch] pieces
300 g [10,5 oz] pumpkin, cut into 2 cm [4/5 inch] cubes
125 g [4,4 oz] green beans, trimmed and halved
4 ripe tomatoes, chopped
1 cup reduced fat natural yogurt
1 cup bean shoots
¼ cup fresh coriander leaves
2 tablespoons raw cashews, toasted and chopped
2 cups cooked basmati rice, for serving
 Lightly spray a deep non-stick frypan or wok with oil and place over medium heat. Cook the garlic, ginger, coriander root and paste for 1-2 minutes or until fragrant. Stir in the chicken, pumpkin, beans and tomatoes, bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until the chicken and pumpkin are cooked.
 Remove curry from heat and stir through yogurt.
 Serve curry topped with bean shoots, coriander leaves and cashews and accompanied by rice.