Curry can be a difficult one, because while it tastes great, the creamy sauces can be a bit of an issue for a clean, lean regime. Here’s a quick, easy supper recipe to help you enjoy a curry-style dish, while staying totally on track.
You will need (for 1 serving)
A little less than 1/4 cup brown rice
1 cod fillet
1 fresh red chilli
Approx 2 tsp organic, bio-live natural yoghurt (e.g. geo valley)
1 handful spinach
3 or 4 asparagus stalks
1/2 teaspoon coconut oil
1 chopped spring onion
- Cook your rice (boiling water, approx 20 minutes). With 10 minutes to go, make a start on the rest…
- Warm your frying pan and put in your coconut oil. Wait for it to melt, and spread around the pan.
- Place cod fillet in the pan and throw in your spring onion and fresh chilli.
- Add spinach and asparagus to the pan.
- Flip your fish at around 6 minutes to cook the other side.
- Add a little cayenne pepper (be frugal! 2 shakes will make it medium-hot) to the fish and spinach, keeping the asparagus separate.
- At 12 minutes, check your fish is completely cooked, and create flakes by mashing with a fork. Mix fish, spring onion, rice and spinach together.
- Add your 2 tsps yoghurt to the dish, and around 4 shakes of turmeric, 2 shakes of paprika, and mixed herbs to taste. Stir so thoroughly blended, and the mixture should be yellowish in colour.
- Lay your asparagus on top and serve.
You can also add chilli flakes to make it extra hot, if that’s your sauce ; )