Turmeric Coconut Curry


INGREDIENTS

For the Curry Paste
2 garlic cloves, peeled
1 cm of fresh ginger, peeled
1 teaspoon of turmeric
1 teaspoon of cumin powder
1 teaspoon of fennel seeds
2 teaspoons of curry powder
2 tablespoons of water

For the Curry Sauce
1-2 tablespoons of olive oil
1 onion, finely diced
1 carrot, finely diced
1 cup of stock (veggie, chicken or fish)
½ a lemon, juice and zest of
1 400 ml can of organic coconut milk
Himalayan salt
Cracked black pepper
1 cup of broccoli or cauliflower, florets
1 cup of fresh spinach leaves
1 tablespoon of fresh coriander
1 spring onion, finely sliced (optional for serving)

For Fish Curry
1 fillet of snapper (or other white fish), cut into large pieces

For Vegetarian/Vegan Curry
1 cup sweet potato, chopped into chunks
1 cup of pumpkin, chopped into chunks

Suitable for:
Lunch | Dinner

METHOD

In this recipe you will only use half of the curry sauce. Freeze half for a later date so that you can enjoy a quick curry meal another time.

Place all of the paste ingredients into a bullet and blitz or process with a stick blender. Set aside.

Heat the olive oil in a deep frypan over a low-med heat then add the onion and carrot and cook on low heat to soften (approx 10 mins). Add the paste, stir and cook for a few minutes, it will be nice and fragrant. Pour in the stock and coconut milk, season well with salt and pepper and simmer for 10 minutes on a low heat. Transfer curry sauce to a bowl using a measuring cup so that you know how much you have in total. Half will be cooled and then frozen, the other half goes back in the pan.

Vegetarian/Vegan Curry
If you are cooking a vegetarian/vegan curry add the sweet potato and pumpkin now and simmer until cooked – approx 10 to 15 mins. Add broccoli or cauliflower, spinach and coriander last, heat through for another minute then serve over brown rice in a bowl. Garnish with extra coriander and spring onion. Season to taste.

Fish Curry
For the fish curry add your fish chunks now and simmer for five minutes. Add broccoli or cauliflower, spinach and coriander last, heat through for another minute then serve over brown rice in a bowl. Garnish with extra coriander and spring onion. Season to taste.

NOTES

This is another delicious curry to add to your repertoire. This time we have used fish to give you practice at integrating other protein sources into your curry. Spices not only add flavour but also a nutrition boost to your meal. Turmeric, for example, is a very high anti-inflammatory spice and is helpful for those struggling with inflammatory skin issues like rosacea, eczema and peri-oral dermatitis.

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