What will this recipe make?
Whose recipe is this?
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.
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.
Beetroots are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. Raw beetroots and beetroot juice have been associated with improved blood flow, lower blood pressure, and increased exercise performance. You can also grate the beetroot coarsely rather than slicing if you prefer.
If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, or you’ve picked them up from the farmers’ market when tomatoes are at their peak, this is the recipe for you! This is a favourite recipe and makes a meal when served with a mixed green salad and an Italian inspired olive oil-vinegar dressing.