Another case of total food for the soul in a bowl (and who doesn't need that after the miserable rainy day we had yesterday)!
This easy one pot dinner combines lots of veg, a wonderfully fragrant broth, fresh seafood and plenty of spices to make a super healthy yet satisfying dinner that doesn't need any rice on the side to make it filling thanks to the addition of sweet potato.
A new favourite.
- 2 tbsp sunflower oil
- 2 large red onions, finely sliced
- 4cm piece of fresh ginger
- 4 garlic cloves
- 2 long red chillies, deseeded and roughly chopped
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 8 large vine-ripened tomatoes, roughly chopped
- 16 fresh leaves
- 1 medium sweet potato, chopped
- 200g mushrooms, sliced
- 200g long sprouting broccoli, end snapped off
- 2 x 400ml tins coconut milk
- Juice of 1 limey
- 150g baby spinach leaves
- 250g raw king prawns
- 2 salmon fillets, skinned and cut into chunks
- Heat the oil in a frying pan over a low heat.
- Add the onion, season and cook for 10 minutes until softened.
- Whizz the ginger, garlic and chilli in a small blender until finely chopped.
- Add to the onion with the ground spices.
- Fry for 3-4 minutes.
- Add the tomatoes and curry leaves, bring to the boil and simmer for 6-7 minutes.
- Pour in the coconut milk and lime juice, then bubble over a medium heat for 8-10 minutes.
- Add the sweet potato and broccoli and boil for 5-6 mins or until the sweet potato chunks have cooked through , then add in the mushrooms and cook for another 2-3 minutes.
- Add the spinach to the rest of the sauce.
- Simmer for 2-3 minutes until wilted, stirring constantly.
- Add the prawns and salmon and cook for 3-4 minutes or until the prawns are pink.
- AND SERVE!