Whilst you’re baking a salmon fillet (around 10mins), throw together a mix of frozen vegetables -cauliflower, peas, spinach into a pan and simmer them in a “Seeds of Change” all natural jar of curry sauce. Once the vegetables have cooked to be properly soft then add the cooked fish. .
So quick and simple and healthy. .
Spicy with a bit of a kick is always good for colds and flu. I added turmeric for extra anti-inflammatory healing properties. .
Found this packet curry soup in the Health food shop which had all natural ingredients, no additives wheat or sugar and was properly delicious.
I simply added boiled water to the powder.
It had turmeric, cumin and chiĺli, all excellent anti-inflammatory spices and great for health and weight loss.
To make the soup more of a substantial supper I added some cauliflower, broccoli and spinach and cashew nuts.
The recipe and stages of preparation are in the sequence of photos.
Red mulllet or any other firm white flesh fish.
Ready cooked prawns
Chopped sweet potatoes
Chopped red chillies
Gluten free red Thai curry paste
Chopped fresh ginger
Tin of full fat Coconut nut milk
Oven bake or pan fry the fish in coconut oil so it remains firm and just cooked.
Oven bake the sweet potatoes in coconut oil until browned and nearly crispy.
Put into a oven proof serving dish as in picture #1, and add prawns and top with spinach leaves and chllies.
Gently simmer the mix of coconut milk, curry paste, ginger, spices all together for about 5 minutes and then pour over the ingredients in the serving dish.
Oven bake for a further 5-10 minutes
And serve with rice or rice noodles and maybe some tenderstem broccoli.
Healthy and yummy!