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2 tbsp olive oil
1 onion, thin slices
1 tbsp curry powder
2cm ginger root, chopped finely
3 cloves garlic, crushed
2 leeks, fine slices
4 carrots, small cubes
1 ltr stock
1 tin coconut milk
salt and pepper
Juice of 1 lemon
30g rice or pasta
Fry the onion in the olive oil and add the curry powder.
Add the rice.
Cut the vegetables and add it all to the pot.
Add the stock and let it simmer for 15 min.
Cut the fish into bite sizes and add it to the soup with garlic and coconut milk. Simmer for 4 min.
Add the lemon juice and salt and pepper to taste.
A energising breakfast to set you up for the day
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.