Wednesday 15 September 2021


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. 

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