A warming, nourishing curry to be enjoyed post-work out that’s super quick to make and will help you stock up on all your macronutrients needed to maximise your recovery for your next training session. Spinach provides a rich source of iron and antioxidants, and the salmon is packed full of omega 3 fatty acids, vital for your heart and brain health as well as reducing inflammation. You could substitute the salmon for prawns, chicken or tofu.
Serves 4
Ingredients
2 teaspoons sesame oil
4 shallots, sliced
3cm fresh ginger, peeled and grated
2 garlic cloves
3 chillies, deseeded and finely chopped
4 lime leaves
2 sticks lemongrass
5 tomatoes
1 x 400ml coconut milk
1 tablespoon crunchy peanut butter
350g butternut squash, peeled and cut into chunks
3-4 salmon fillet pieces, cut into 1cm cubes
100g baby spinach
100g fine green beans
Zest and juice of 1 lime
Salt and pepper
Rice noodle or brown rice to serve
Recipe
- Heat the oil in a saucepan and sauté the shallots until softened
- Add the ginger, garlic, and chillies and cook for a few minutes until fragrant
- Add the lemongrass, tomatoes, coconut milk, 400ml water and the peanut butter and simmer for 5 mins
- Add the butternut squash and cook until just tender
- Add the salmon and cook for a further 5 mins
- Add the spinach, green beans, lime zest and juice, stir well and leave for a further 5 mins for all the flavours to infuse. Season to taste
- Serve with rice noodles or brown rice
