The nutritional information is based on using full fat coconut milk. If preferred, swap the peanut butter for almond butter. This curry will keep in the fridge for 3 days and freezes well. I like to use a curry spice blend that contains cumin, coriander, turmeric, ginger, fennel, garlic, chilli and cardamom. It is a medium curry powder. I then add additional dried cumin and turmeric as well as fresh ginger, garlic and chilli. I find this gives my preferred curry taste. But play around with flavours and spices and find out which blends and individual spices you and your family prefer.