Advertisements

Curry Maple Glaze

Ingredients

  • 1 tbsp curry powder (mild)
  • 1/3 cup organic maple syrup
  • 2 lemons, squeezed
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tsp sea salt

Instructions

Using a fork,  mix all ingredients together into a bowl.  Cover your fish, meat or vegetables with the sauce into a bowl and place in the  refrigerator covered for approx 30 minutes. Cook as desired – best in the oven.

 

 

Advertisements

Curry Apple Squash Soup

I love Squash Soup, especially in the fall. There are so many different ways  to prepare squash. Roasted, puréed  mashed or even grilled.  I would have to say my favourite is to use squash in soups. There are two types of squash – butternut and acorn.  You can make this soup to your liking, by adding some hot spice, sweet fruit or earthy herbs. In my recipe, the earthiness of the curry and sweetness of the tart apple combines quite well with each other. Be sure to use green apples to give the soup the subtle sweetness. It’s quick and easy!

Ingredients

  • 1lb butternut squash, chopped
  • 3 green apples, skins removed & chopped
  • 1 medium white onion, chopped
  • 1 tbsp curry powder
  • 1 tsp sea salt
  • 1 tbsp cumin
  • 1 tbsp coconut oil
  • 1 tbsp raw agave
  • 2 cups vegetable broth
  • 1 cup water

Instructions

  1. Add coconut oil to a medium-sized pan, cook on stove top medium heat until melted
  2. Add chopped onions and cook until translucent
  3. Add chopped apples cook for 5 mins with onions, curry powder, cumin & sea salt
  4. Cook for another 5-8 mins until fragrant. Add vegetable broth & water bring to a boil  and cover with a lid
  5. Turn down to low heat, cooking for approx 10 mins until squash and apples are tender, stirring occasionally
  6. Spoon cooked ingredients into food processor on medium speed until smooth
  7. Pour soup back into your pot, stir in raw agave and serve

Yield: 4-6 people

Coconut Halibut Curry with Kale and Wild Rice

The beautiful white fish flakes ever so easily, yet taste so delicious simmered in the tasty Thai coconut curry sauce.  This recipe is a lovely light meal to make any day of the week. The corn in the wild rice gives it a nice subtle sweet taste, that goes quite well with the Thai curry sauce and the slight bitterness from the sauteed garlic kale.
 
Ingredients
 
For the Fish
 
  • 4 (6-oz) pieces of halibut or other white fish, skin removed
  • 1 small red onion, finely chopped
  • 2  tsp  red curry paste
  • 1/2 cup coconut milk
  • 1 cup vegetable broth (low sodium)
  • 1 handful of fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • sea salt
  • ground pepper
 
Rice
 
  • 1 1/2 cup vegetable broth (low sodium)
  • 1 cup brown wild rice
  • 2 cups frozen corn
  • 6 tbsp olive oil
  • handful chopped Cilantro
  • sea salt
  • ground pepper
 
Kale
 
  • 1 Bushnell of kale washed and chopped
  • 2 garlic cloves
  • sea salt

Instructions

  1. In a large pan saute oil over heat moderate heat. Add the red onions and cook, stirring occasionally, until beginning to brown for 5 minutes
  2. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the vegetable broth, coconut milk, 1/2 teaspoon sea salt and simmer until reduced to 2 cups, about 5 minutes
  3. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes
  4. Garnish the fish filet’s with cilantro, green onions and lime juice
 Yield: 2-4