Peanut Butter Curry

Peanutbutter.png

A simple mid-week lunch, easy to make and packed full of proteins and veggies!

Ingredients

  • 300g protein of choice, diced (we used snapper)

  • 1 tsp coconut oil

  • 100g brown onion, diced

  • 1.5 tbsp curry paste

  • 1 tsp turmeric

  • 0.5 inch ginger, grated

  • 1.5 tbsp peanut butter

  • 75ml coconut cream + 100ml water

  • 1 tsp fish sauce

  • 1 tsp brown sugar

  • 1 zucchini, halved lengthways and sliced

  • 200g broccoli, chopped into florets

  • 300g cauliflower, grated

  • 1⁄2 tsp salt

  • Coriander and lime to garnish

Method

I. Add the oil to a large pot over a medium heat, sauté the onion for 2-3 minutes until golden.

II. Add in the curry paste and cook for one to two minutes until fragrant. Then add the turmeric, ginger, peanut butter, water, coconut cream, fish sauce and brown sugar, stir to combine and bring to a slow simmer.

III. Add the vegetables and the protein. Simmer with the lid on for 10-15 minutes until the protein is cooked through. We use fish therefore only need about 10 minutes.

IV. Taste, add more fish sauce or sugar as needed.

V. Whilst the curry is simmering cook the cauliflower rice. Add a tsp oil to a medium frying pan over a low to medium heat. Sautee the cauliflower until it becomes translucent. It will need about 10 minutes to cook. (You might need to add a little water to stop the cauliflower from sticking.)

VI. Serve the curry over the cauliflower rice and top with coriander and a big squeeze of fresh lime.

The Gourmet Nutritionist, Weight Loss ChallengeKelly Richardsonrecipe, high-protein, fishComment