This bowl of Thai flavours has a powerful anti-inflammatory effect, boosts metabolism and supports the detox process. Light but powerful!
Ingredients
- 50 ml coconut milk
- 50 ml vegetable stock
- 1/2 tbsp green curry paste
- 1 tbsp nuoc-mam (fish sauce) or vegan alternative
- ½ lime juice
- 1/4 tsp tumeric
- 100 g cod supreme cubed, or vegan alternative
- 1/2 tbsp toasted sesame oil
- 1/2 sping onion bulb cut lengthways into quarters, stem sliced
- 1 Garlic Clove small
- 150 g broccoli cut into florets
- 50 g frozen peas slightly defrosted
- 20 g Cashew Nuts
- 1 tbsp coriander leaves
- 100 g cauliflower chopped finely to resemble rice
Servings:
Units:
Instructions
- Pour all the ingredients for the sauce into a saucepan, mix well and heat over a low heat.
- Heat the sesame oil in a wok and briefly sear the cod. Set aside.
- In the same wok, sauté the onion, garlic, broccoli and peas for around 5 minutes. Add the sauce and cod and cook over a low heat for a further 5 minutes.
- Arrange the cauliflower rice in a bowl, top with the cod curry and sprinkle with the cashew nuts and coriander leaves.
Recipe Notes
Nutritional values: 510 Kcal, fat 32g, carbohydrates 14g, protein 36g
Get all the ingredients you need at Farmy!
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