Haddock Curry with Veggie Noodles
TTH Taste | 28.01.2016
INGREDIENTS: (Serves 2)
1tsp Coconut Oil (I used Vitacoco)
1 Red Onion
1 Orange Pepper
1 ½ thumb Ginger
1tsp Ground Coriander
1/4tsp Cayenne Pepper (add more if you like it spicy)
½ can Chopped Tomatoes
½ can Full Fat Coconut Milk
2 Haddock Fillets (Aprox 200g each) (I used MuscleFood)
½ Red Chilli (Add more if you like it spicy)
200g Sweet Potato (Spiralized)
200g Courgette (Spiralized)
Put a saucepan on a medium heat with 1tsp coconut oil. Meanwhile dice the red onion and then add to the pan to caramelise.
Slice the pepper and also add to the pan. Stir occasionally to make sure it is not sticking or burning.
Trim the skin off the ginger and grate it, leave to one side as this will be added later.
When the onion and pepper have softened add the 4 ground spices and toast of 1-2mins. Do not let them burn!
Then add the tomatoes, coconut milk and grated ginger. Bring to a boil and reduce to a simmer.
Meanwhile, remove the skin from your haddock and chop into bite-sized chunks. Also diced the red chilli, and set to one side.
Add the sweet potato noodles to a frying pan with a splash of boiling water and cook for 3-5mins.
Stir the haddock and half of the chopped chilli into the curry. Simmer until the fish is cooked through. (Add a splash of boiling water if your curry has become too thick).
Add the courgette noodles to the sweet potato noodles. Once softened a little, serve on a plate. Top with the curry and sprinkle over the left over diced chilli.
Enjoy with a dollop of natural yoghurt if it has a bit of a kick!
MACROS: (For 1 portion with no yoghurt)
Calories = 451kcal
Protein = 42.8g
Fat = 17g (Saturated fat = 8.6g)
Carbohydrates = 35.7g (Sugars = 18g)
You could and any fish or meat to this of you fancy!
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