Spinach, Red Lentil and Bean Curry
17th April 2015
New You Paleo Turkey Hash
17th April 2015
Ingredients
- 1 onion, peeled and finely chopped
- 1 leek, washed and finely sliced
- 1 tbsp organic virgin coconut oil
- 2 medium courgettes, halved lengthways
- 1 kg sweet potatoes, peeled
- 2 anchovies (optional)
- 565 ml almond milk
- 565 ml organic stock
- 1 kg cod fillet, skinned and pin-boned
- Himalayan Crystal Salt
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, roughly chopped
- 1 bunch spring onions, finely sliced
- 1/2 juice of lemon
Servings:
Instructions
- In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of coconut oil for 5 minutes until soft and tender. Remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan.
- Chop the potatoes into rough 2cm dice and add to the pan. Give everything a good stir and then add the anchovies. Allow to cook down by half before adding your milk and stock.
- Bring to the boil and simmer for half an hour until the potatoes are tender. At this point, add your cod and simmer for a further 15 minutes until the flesh flakes away; feel free to stir and break up the fish, but it's quite nice to leave some big chunks as well.
- Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley, spring onion and lemon juice.
- Sprinkle a little orange zest over the parsley and spring onion. It really works with the cod.
- Enjoy!
