We are huge fans of curries here at The Gut Cø since you can add pretty much any vegetables you wish and they are a great way to use up any left over vegetables you may have in the fridge.  We have given you 2 recipes below, both can easily be adapted to your protein preference and what you may have in your fridge on the day.

The first curry recipe is very easy to adapt to your protein preference, you can use fish, tofu (firm), or chicken.  The vegetables can be eggplant, bok choy, kale, spinach, cauliflower, mushroom, all kinds of onions, cabbage and broccoli.

The Gut Cø Curry 

Serves 2-3 

Ingredients 

1 tbsp of coconut oil

6 spring onions, chopped

4 garlic cloves, chopped finely

2 tsp salt

1 tsp grated ginger (optional)

1-2 tsp curry paste (use more if you like it spicy, we like the Valcom brand if you can find it)

400g coconut milk

500g mushrooms (any) chopped

300-400g firm tofu/chicken/fish

2 bunches of bok choy, chopped

garnish with coriander and chopped chilli

1/2 lime

 

Method

1. Melt the coconut oil and add the spring onions, garlic, ginger and salt.  Sweat over low heat for 10min until the onions are soft and smell lovely.  Make sure to stor occasionally.  

2. Add the curry paste and stor for 2min until fragrant.

3. Add the coconut milk, mushrooms and cook for a few minutes.

4. Add the bok choy and any other vegetables you have chosen.

5. Add the protein of choice and cook until done.

6.  Add the lemon juice when the curry is off the heat and add any garnishes.

Serve with wild rice, quinoa or chopped kale.

 

Indian Fish Curry

Serves 2-3

Ingredients

1-2 tbsp of ghee (a good chunk), you can also use olive oil.

2 medium sized onions

6 garlic cloves

2 tsp salt

1 tbsp grated/finely chopped ginger (optional)

2 tsp garam masala

1 1/2 tbsp paprika

2 tsp turmeric

1 cup/240mL chicken stock/water

600g of firm fish (Ling fish, blue eyed cod, king fish) Cut into 3cm cubes

1/3 cup/120mL of coconut cream

3 big leaves of kale or spinach finely chopped

1/2 lime

 

Method

1. Melt the ghee and add the onions, garlic, ginger and salt.  Sweat over low heat for 10-15min until the onions are soft and smell lovely.  Make sure to stir occasionally.

2. Add the spices and stir for 2 min.  Don't let the spices burn.

3. Add the stock or water and simmer for 5min.

4. Add the fish and the kale or spinach and simmer for 3-4min.  Turn the fish half way through.  Make sure the fish is cooked thoroughly.

5. Add the coconut milk and stir, then remove from heat.

6. Add lemon juice when the curry is off the heat.

 

Serve with your choice of wild rice, quinoa or kale and spinach.