Below is one of my favourite winter recipes, it contains a complete balance of protein and is packed full of immune boosting ginger, garlic, herbs, spices, citrus and whole grains, it also tastes delicious! It’s a great compliment to face the common cold.
This recipe will serve 4
You will Need:
knob of coconut butter
1 onion finely chopped
1 or 2 green chillies (depends how hot you like your curry), de-seeded and finely chopped
2 large garlic cloves
4cm piece of ginger peeled and grated
1tsp ground cumin
1 tsp ground turmeric
1 tsp Garam Masala (easy to get in most health shops and supermarkets)
1tsp ground coriander
1/2 teaspoon ground cardamom
5fl oz coconut milk
400g can chopped tomatoes
5tbsp vegetable stock
juice of 1/2 a lime or lemon
5oz skinless boneless fish fillets
(use cooked beans/pulses/vegetables instead of the fish for vegetarian/vegan option)
- Melt the coconut oil in a large heavy based saucepan, then fry the onion over a medium heat, stirring frequently for a few minutes until soft, stir in the chopped chillies, garlic, ginger and spices, and cook for a few minutes.
- Stir into the spicy mixture, tin tomatoes, coconut milk and stock, then bring to the boil. Reduce the heat and simmer half-covered, for 5 minutes.
- Chop the fish into chunks and add to the pan, ( vegetarian alternative, add cooked beans, cooked vegetables and pulses to the sauce), then continue to simmer half-covered, stirring occasional and taking care not to break up the pieces of fish chunks. Simmer for about 10 minutes or so until the sauce has reduced slightly and thickened and the fish is cooked.
- Add the lime/lemon juice, serve immediately on a bed of short grain or wholegrain basmati rice.