• Nikki Wagner

Sunday Indian Dinner (and some extras too, for breakfast on Monday)


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Spicy Roasted Cauliflower Brussels Sprout "Chips" Roasted Root Veggies Coconut & Temphe Curry Cucumber & Mint Raita Bananas with Lemon & Coconut Eggplant Chutney Lemon Pickle

COCONUT & TEMPHE CURRY:

Coconut oil Onion, diced 3 garlic cloves, minced 1 T fresh turmeric, minced 3 T fresh ginger, minced 1 t ground cumin 1/2 t ground turmeric 1 t ground coriander 1 t curry powder 1/4 - 1/2 t chili powder Salt to taste 1 large potato, diced 1 head broccoli, diced 1 pack plain temphe, diced 1 can (400ml) coconut cream 1 cup homemade veg or chicken stock (may need more) 2 handfulls chopped greens (spinach or Swiss chard, etc.) Juice of 1 lime (or lemon) Handful chopped coriander leaves Method:

Heat oil in pan, add onion and cook a few minutes, the add garlic, ginger and turmeric. Cook a minute or to, then add in all the spices and salt. Cook until fragrant. Add potatoes, broccoli and temphe, cook 10 minutes, stirring often. Add coconut cream and stock, cook with the lid on until potatoes are just tender. Add greens, lime juice and coriander. Cook an minute or two until the greens are wilted. Taste for seasoning. Serve hot. Enjoy - N x


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