Chinese Beef Noodles

Online Personal Trainer Main Meal Recipes - Chinese Beef Noodles

Serves: 4

Shopping & Ingredients List:

500g Flank Steak*

275g dried Wholemeal Noodles

2 Spring Onions, sliced

1 Green Pepper, sliced

2 tsp Sesame Oil

150g fresh Beansprouts

Marinade

4 tsp Sesame Oil

2 tbsp Rice Wine Vinegar

4 Garlic Cloves, crushed

1 tbsp Root Ginger, finely chopped

1 Jalapeno Chilli, sliced

1 tbsp Teriyaki Marinating Sauce

1 tbsp Light Soy Sauce

*Kosher & Halal if meat appropriately sourced

Method

1. To make marinade, combine all the ingredients in a bowl.

2. Put the steak in a non-metallic shallow bowl, pour over the marinade, cover with clingfilm & leave to stand at room temperature for at least 1 hour.

3. Preheat a large non-stick frying pan over a high heat. Add steak, reserving the marinade, cook steak for 3 minutes on each side. Remove steak & cut into thick slices & keep the steak warm.

4. Cook the noodles according to packet instructions.

5. Add the pepper & spring onions to the frying pan with the oil & stir-fry over a high heat for 2 minutes. Reduce the heat to medium, add the marinade to the pan & stir for 1 minute then add the noodles & beansprouts to the pan & stir for a further minute.

6. Serve the noodles with pieces of steak on top & drizzle over the juices left in the pan.

Macro info per serving

Protein
38.8g

Carbs
60g

Fat
16.4g

Energy
543Kcal

BBQ Vegan Chicken

Online Personal Trainer Main Meal Recipes - BBQ Vegan Chicken

Serves: 4

Shopping & Ingredients List:

For the Fish Sauce

2 tbsp Stevia

60ml fresh Pineapple Juice

2 tbsp Tamari Sauce*

Salt to own taste

Marinade

4 tbsp Tomato Puree

1 tbsp Vegan Fish Sauce

2-3 drops of Tabasco

2 tsp Maple Syrup

2 Garlic cloves, crushed

Chicken Steaks

150g x 4 Seitan Steaks

*use gluten-free if required

Method

1. To make the fish sauce - stir the water & sugar together in a bowl until the sugar dissolves. Add the pineapple juice, tamari, salt & mix well. Refrigerate in a sterilised glass jar or bottle with a lid for an hour or so. Can be stored in fridge for 3-4 days. Makes 7 tbsp of sauce.

2. In a bowl mix together the mariande ingredients & pour over the seitan steaks. Make sure each steak is thoroughly covered in marinade.

3. Cover the dish & store in fridge for 4 hours or more.

4. Oil the bbq grill. Place the steaks on the grill & cook for 5 minutes each side. Or heat an oven grill on high & grill each steak under the grill until cooked through.

5. Serve with fresh green salad.

Macro info per serving

Protein
39.2g

Carbs
15.8g

Fat
2.7g

Energy
245Kcal

Hearty Chorizo & Eggs

Online Personal Trainer Main Meal Recipes - Hearty Chorizo & Eggs

Serves: 3

Shopping & Ingredients List:

400g can Butter Beans, rinsed & drained

100g Chorizo Sausage, chopped

400g can Cherry Tomatoes

1 tbsp Tomato Puree

1 medium Onion, finely chopped

2 Garlic Cloves, minced

1 tbsp Olive Oil

100ml Red Wine

3 large Eggs

2 handfuls Baby Spinach

Salt & Pepper to season

Method

1. Heat the olive oil in a large non-stick frying pan. Add the onion & garlic. Stir-fry for 2 minutes & then add the chopped chorizo. Fry until the chorizo is beginning to brown.

2. Pour in the wine & allow it to bubble, then stir in the butter beans, tomatoes & tomato puree.  Season well with salt & pepper. Simmer for 15 minutes.

3. Stir in the spinach & once wilted make 3 wells in the bean mixture. Crack an egg into each well. Cover the pan & cook for 2-3 minutes. Serve immediately.

Macro info per serving

Protein
24g

Carbs
34g

Fat
17.6g

Energy
391Kcal

Balti Chicken

Online Personal Trainer Main Meal Recipes - Balti Chicken

Serves: 2

Shopping & Ingredients List:

1 tsp Coconut Oil

1 medium Onion, chopped

300g Skinless Chicken Breasts, cubed*

1 medium Pepper, chopped

2 medium Carrots, chopped

1 Celery Stick, chopped

4 Garlic Cloves, crushed

1 Chilli, chopped

3 tsp Curry Powder

1 tsp Garam Masala

400g can Chopped Tomatoes

1 tbsp Tomato Puree

25g Fresh Coriander, chopped

*Halal & Kosher if meat appropriately sourced

Method

1. Add the oil to a saucepan, followed by the onion, & cook for 3–4 minutes until softened. Add the chicken & cook for 2–3 minutes.

2. Add the pepper, carrot & celery, & cook for 3–4 minutes, stirring regularly. Add the garlic, curry powder & garam masala, & stir well to coat everything in the spices.

3. Add the chilli, tomatoes & tomato purée, & bring to a gentle boil. Cover & simmer for 12–14 minutes until the carrot is tender. Mix in the coriander & serve.

Macro info per serving

Protein
40g

Carbs
26.5g

Fat
7g

Energy
328Kcal

Steak & Pepper Goulash

Online Personal Trainer Main Meal Recipes - Steak & Pepper Goulash

Serves: 4

Shopping & Ingredients List:

500g Lean Steak, cubed*

2 medium Onions, sliced

2 Garlic Cloves, crushed

2 medium Carrots, sliced

½ tsp Olive Oil

2 medium Peppers, chopped

2 x 400g can Chopped Tomatoes

2 tbsp Tomato Puree

300ml Beef Stock

2 tbsp Cornflour

1 tbsp Smoked Paprika

*Halal & Kosher if meat appropriately sourced

Method

1. Preheat the oven to 180c (160 fan), 350f, gas mark 4.

2. Heat a large flame & ovenproof casserole dish & brush with the olive oil. Add the beef a handful at a time, cooking over a high heat to seal & brown, takes about 2-3 minutes.

3. Add the paprika, onions & garlic & cook, stirring, for 1-2 minutes. Then add the carrots, peppers, tomatoes & stock.

4. Cover the casserole dish & transfer to the oven. Cook for 1½ hours until the beef is tender. Check the liquid level during the cooking time & add more water if necessary.

5. Blend the cornflour with 3 tablespoons of water. Place the casserole dish on the hob over a low heat. Stir in the cornflour & continue to stir as it thickens. Season to own taste & serve.

Macro info per serving

Protein
30.5g

Carbs
27.2g

Fat
17.2g

Energy
392Kcal

Chorizo & Potato Supper

Online Personal Trainer Main Meal Recipes - Chorizo & Potato Supper

Serves: 4

Shopping & Ingredients List:

450g Potatoes, cubed

2 small Red Onions, sliced

2 medium Red Peppers, sliced

300g Chorizo, thickly sliced

100ml Dry Sherry

2 tbsp Olive Oil

1 tbsp Smoked Paprika

Method

1. Heat the oil in a heavy-based & deep frying pan over a medium heat. Add the potatoes & fry for 7-10 minutes, until lightly browned, turning regularly.

2. Reduce the heat, add the onions & peppers & continue to cook for 10 minutes, stirring occasionally until they have softened but not browned.

3. Add the paprika & chorizo, continue to stir occasionally, & cook for 5 minutes. 

4. Finally add the sherry, stir & cook for 5 more minutes before serving.

Macro info per serving

Protein
21.5g

Carbs
40.5g

Fat
36g

Energy
572Kcal

Turkey Biriyani

Online Personal Trainer Main Meal Recipes - Turkey Biriyani

Serves: 4

Shopping & Ingredients List:

300g Turkey Breast, diced*

400g Basmati Rice

2 Onions, finely chopped

2 tbsp Coconut Oil

1 tbsp Ginger Puree

1 tsp Coriander

1 tsp Cumin

1 tsp Garam Masala

4 Caradmom Pods

pinch of Turmeric

570ml hot Chicken Stock*

*for Kosher & Halal source the meat appropriately

*use gluten free if required

Method

1. In a fine mesh sieve rinse the basmati rice under cold running water until the water runs clear & rice is clean. Allow to drain.

2. Heat the oil in a large deep saucepan & fry the diced turkey breast all over. Cook for 10 minutes before adding the chopped onions & cardamom. Continue to cook until the onions are starting to brown.

3. Stir in the spices, add a little of the stock & stir again. Add the remaining stock & the rice.

4. Bring to a boil, turn down to a simmer. Once all the liquid is reduced the biriyani is ready to serve.

Macro info per serving

Protein
27g

Carbs
60g

Fat
10.5g

Energy
443Kcal

Coconut Monkfish Rice

Online Personal Trainer Main Meal Recipes - Coconut Monkfish Rice

Serves: 4

Shopping & Ingredients List:

375g Monkfish Fillet, in chunks

1 medium Onion, finely chopped

225g Long Grain Rice

400g can Chopped Tomatoes

200ml can Coconut Milk

Marinade

3 tbsp Fresh Mint, chopped

1 Chilli, finely chopped

2 Garlic Cloves, finely chopped

2 tbsp Lemon Juice

4 tbsp Olive Oil

1 tsp Chilli Flakes

pinch of Saffron

Salt & Pepper to own taste

Method

1. In a food processor or blender, blend together the marinade ingredients. Place the monkfish into a shallow dish, pour over the marinade, cover & set aside for 20 minutes.

2. Heat a large saucepan & cook the monkfish in a little marinade in batches for 3-4 minutes until browned. Remove & set aside.

3. Add the onion & remaining marinade to the saucepan & cook the onion for 5 minutes until softened. Add the rice & stir well until coated in the marinade before adding the coconut milk & chopped tomatoes.

4. Bring to a boil & gently simmer for 15 minutes. Stir in the fish, cover the saucepan & cook for a further 5 minutes before seasoning to own taste & serving.

Macro info per serving

Protein
24.7g

Carbs
25g

Fat
24.7g

Energy
421Kcal

Quick Green Thai

Online Personal Trainer Main Meal Recipes - Quick Green Thai

Serves: 4

Shopping & Ingredients List:

2 tbsp Vegetable Oil

2 tbsp Thai Green Curry Paste

350g Beef Sandwich Steaks, in strips*

1 medium Onion, finely chopped

6 Spring Onions, chopped

225g Broccoli Florets

400ml can Coconut Milk

3 Kaffir Lime Leaves, chopped

4 tbsp Fresh Coriander, chopped

*Halal & Kosher source meat appropriately

Method

1. Heat the oil in a wok & stir-fry the curry paste for 1-2 minutes. Add the beef, in batches if necessary, & stir-fry until starting to brown.

2. Add the chopped onion & spring onions & stir-fry for 2-3 minutes. Add the broccoli & stir fry for another 2-3 minutes. 

3. Pour in the coconut milk, add the lime leaves & bring to a boil. Simmer gently for 8-10 minutes. Stir in the coriander & serve immediately.

Macro info per serving

Protein
20.5g

Carbs
12.2g

Fat
35.2g

Energy
448Kcal

Slow Cooker Pork & Apple Stew

Online Personal Trainer Main Meal Recipes - Slow Cooker Pork & Apple Stew

Serves: 4

Shopping & Ingredients List:

500g Lean Pork, diced

1 tsp Olive Oil

300g Carrots, sliced

1 medium Red Pepper, diced

2 Celery Stalks, sliced

100ml Passata

165ml Unsweetened Apple Juice

150ml Chicken Stock

2 tsp Dried Thyme

1 medium Onion, finely diced

1 tbsp Gravy Granules, or Thickening Granules

Method

1. Brush the base of the slow cooker with the olive oil. Turn the slow cooker onto LOW.

2. Add all the ingredients except the gravy (thickening) granules, put the lid on the slow cooker & cook on LOW for 8-9 hours.

3. Using a ladle move the juices from the slow cooker into a small saucepan. Add the gravy (thickening) granules & heat. Stir constantly as sauce thickens.

4. Return the sauce to the slow cooker, mix everything together & serve immediately

Macro info per serving

Protein
24.7g

Carbs
17.5g

Fat
5.2g

Energy
216Kcal

Steak with Onion Gravy

Online Personal Trainer Main Meal Recipes - Steak with Onion Gravy

Serves: 2

Shopping & Ingredients List:

1 medium Onion, in rings

1 tbsp Balsamic Vinegar

3 Fresh Thyme Sprigs

1 tbsp Fresh Thyme Leaves

1 large Garlic Clove, halved

2 x 140g Beef Fillet Steaks

½ tbsp Olive Oil

Method

1. Heat a large non-stick frying pan with half the olive oil. Add the onion rings, cover & cook on a low heat for 15 minutes until the onion is very soft. Check the onion on a regular basis & add splashes of water to the pan if the onion appears to be sticking.

2. Add the thyme leaves & balsamic vinegar to the onion. Next add 5 tbsp of water & stir. Cook uncovered for 2 minutes until the gravy has reduced by half. Set aside, covered to keep warm.

3. Rub both sides of each steak with the thyme sprigs & the cut side of the garlic clove. Use a non-stick griddle, or frying, pan. Brush with the remaining olive oil. When the pan is very hot, add the steaks & cook for 1-1½ minutes on each side, or cook your liking.

4. Allow to rest for 2-3 minutes before serving with freshly steamed green vegetables & the onion gravy.

Macro info per serving

Protein
37g

Carbs
8g

Fat
19g

Energy
351Kcal

Bacon & Egg Fried Rice

Online Personal Trainer Main Meal Recipes - Bacon & Egg Fried Rice

Serves: 2

Shopping & Ingredients List:

400g Cooked Rice

6 Bacon Medallions, roughly chopped

4 tbsp Soy Sauce

4 Eggs, beaten

1 tbsp Sesame Oil

2 Spring Onions, sliced

Pepper to own taste

Method

1. Heat a non-stick frying pan & add half the sesame oil. Add the beaten eggs & stir to scramble. Once cooked, set the eggs aside.

2. Put the bacon in the frying pan & cook until nearly crispy then add the whites of the spring onions & continue to stir-fry for 2-3 minutes before adding the cooked rice & soy sauce.

3. Give everything a good stir & warm through for 1-2 minutes then add the scrambled eggs. Heat for a further minute & serve immediately with the green of the spring onions as a garnish.

Macro info per serving

Protein
34.5g

Carbs
65.5g

Fat
21.5g

Energy
594Kcal

Catalan Meatballs

Online Personal Trainer Main Meal Recipes - Catalan Meatballs

Serves: 4

Shopping & Ingredients List:

300g Extra Lean Pork Mince

3 Garlic Cloves, crushed

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Nutmeg

1 tsp Ground Cinnamon

Salt & Pepper to season

1 tsp Olive Oil

Sauce

1 small Onion, finely diced

1 Garlic Clove, crushed

400g can Chopped Tomatoes with Garlic

1 tsp Clear Honey

1 tsp Sweet Paprika

1 tsp Olive Oil

Method

1. Put the mince, garlic & spices in a bowl & mix until well combined. Season & mix again. Cover & chill in the fridge for an hour.

2. Meanwhile make the sauce. Using a large saucepan, heat the olive oil over a medium-high heat then add the onions & garlic. Cook, stirring for 5-6 minutes. Add splashes of water if required to stop the onions & garlic from sticking to the pan & burning. 

3. Add the tomatoes, honey & sweet paprika to the saucepan. Bring to a boil, reduce to a simmer by lowering the heat & then simmer for 20-30 minutes stirring occasionally.

4. When the meat has chilled, roll into small meatballs, about the size of a walnut. Using a large non-stick frying pan, heat the olive oil over a medium-high heat then add the meatballs in batches, frying each batch over for 3-4 minutes.

5. Add the meatballs to the tomato sauce & continue to simmer gently for 8-10 minutes. Serve immediately.

Macro info per serving

Protein
17.5g

Carbs
9.2g

Fat
6.2g

Energy
163Kcal

Hungarian Goulash

Online Personal Trainer Main Meal Recipes - Hungarian Goulash

Serves: 2

Shopping & Ingredients List:

300g Lean Braising Steak, cubed*

3 tsp Smoked Paprika

1 tsp Paprika

1 medium Onion, finely diced

1 Garlic Clove, crushed

1 medium Red Pepper, finely diced

400g can Chopped Tomatoes

2 medium Tomatoes, quartered

150ml Beef Stock

1 tbsp Cornflour

Salt & Pepper to season

2 tsp Olive Oil

*Halal & Kosher if meat appropriatey sourced

Method

1. Heat a large saucepan with the olive oil over a high heat. Add the beef a handful at a time & cook, for 2-3 minutes, stirring, until browned on all sides.

2. Add the two varieties of paprika, the onion & garlic & cook for 1-2 minutes stirring well. Then add the peppers, tomatoes, chopped tomatoes & stock. Cover with a lid, lower the heat to very low & cook for 1½ hours until the meat is very tender. Check there is enough stock throughout the cooking time, add more water if necessary.

3. In a small bowl blend the cornflour with 2 tbsp of cold water, add to the goulash & stir until the sauce has thickened. Season the goulash to own taste before serving.

Macro info per serving

Protein
50g

Carbs
25g

Fat
8.5g

Energy
329Kcal

Spaghetti Vongole

Online Personal Trainer Main Meal Recipes - Spaghetti Vongole

Serves: 2

Shopping & Ingredients List:

575g Fresh Clams

125g dried Spaghetti

2 tsp Olive Oil

3 Garlic Cloves, crushed

3 medium Tomatoes, deseeded & diced

½ Red Chilli, finely chopped

2 tbsp Fresh Parsley, roughly chopped

150ml White Wine

Ground Black Pepper to season

Method

1. Discard any clams that have broken shells & those that remain open when tapped. Rinse the clams in plenty of cold running water.

2. Bring a saucepan of water to a boil, add the spaghetti & cook according to the packet instructions until the spaghetti is al dente i.e. retains some bite & not too soft. Drain & air dry.

3. Meanwhile heat the olive oil in a large suacepan that has a lid. Unlidded cook the garlic, tomatoes & chilli for 1-2 minutes before adding the wine & boiling gently for 2 minutes.

4. Add the clams to the pan, cover with lid & cook for 4-5 minutes, shaking the pan occasionally until the clams open. Discard any clams that do not open.

5. Remove the clam meat from the majority of the shells, leaving a few in the shells to be served later as a garnish.

6. Return the clam meat to the large saucepan & toss through the spaghetti. Season with black pepper. Serve garnished with parsley & the shelled clams.

Macro info per serving

Protein
16.5g

Carbs
59.5g

Fat
8g

Energy
376Kcal

Roast Chicken with Mushroom Risotto

Online Personal Trainer Main Meal Recipes - Roast Chicken with Mushroom Risotto

Serves: 2

Shopping & Ingredients List:

2 x 165g Skinless Boneless Chicken Breasts

6 Fresh Sage Leaves

60ml Dry White Wine

100g Mushrooms, diced

125g dried Risotto Rice 

600ml Vegetable Stock

20g Parmsan Cheese, shaved

1 small Onion, very finely diced

Black Ground Pepper to season

3 tsp Olive Oil

Method

1. Preheat the oven to 200c (180 fan), 400f, gas mark 6.

2. Using a sharp knife cut a pocket into each chicken breast & stuff each breast with 2 sage leaves. Close the pockets & secure with cocktail sticks.

3. Heat a non-stick frying pan, add 1 tsp of the olive oil & the chicken breasts. Brown both sides of the breasts, takes 3 minutes each side. Remove from the pan, wrap each chickn breast in tin foil & place on a baking sheet in the oven. Cook for 20-25 minutes.

4. Add the remaining olive oil to the frying pan along with the rice. Stir over a medium heat for about a minute until the rice looks glossy but not brown.

5. Add the white wine, stir & let it bubble for a few seconds before adding the onion & 2 remaining sage leaves. Add a ladle of the stock & the mushrooms. Stir well.

6. Cook for 20-25 minutes, stirring continually & adding stock a ladle at a time as it is absorbed. Once all the stock is absorbed & the rice is creamy, season generously with black pepper & serve with the roast chicken & parmesan shavings.

Macro info per serving

Protein
55g

Carbs
57g

Fat
18.5g

Energy
615Kcal

Tikka Drumstick Salad

Online Personal Trainer Main Meal Recipes - Tikka Drumstick Salad

Serves: 2

Shopping & Ingredients List:

4 Chicken Drumsticks, skinned*

1 Red Onion, finely sliced

1 tbsp Fresh Coriander, chopped

3 Garlic Cloves, crushed

100g Salad Leaves

1 Lemon, slices for garnish

¼ tsp Turmeric

1 tsp Grated Ginger

1 Red Chilli, deseeded & diced

1 tsp Chilli Powder

1 Lemon, juice only

1 tsp Vegetable Oil

150g Very Low Fat Natural Yogurt

Salt to season

*Halal & Kosher if meat appropriately sourced

Method

1. Make a few slashes with a sharp knife into the meaty part of the drumsticks.

2. Mix together the ginger, garlic, chilli powder, turmeric, yogurt, lemon juice & chopped coriander. Season with salt to own taste. Coat the drumsticks in the marinade, cover & leave to marinate overnight in the fridge.

3. Brush a grill rack with the vegetable oil. Heat the grill to high. Put the drumsticks under the grill for 15-20 minutes, turning occasionally, until cooked through & the juices run clear.

4. Serve immediately with salad leaves, red onion & lemon slices.

Macro info per serving

Protein
30g

Carbs
13.5g

Fat
20.5g

Energy
359Kcal

Thai Tofu Curry Bowl

Online Personal Trainer Main Meal Recipes - Thai Tofu Curry Bowl

Serves: 1

Shopping & Ingredients List:

2 Thai Chillies, deseeded & halved

1 small Onion, chopped

1 medium Red Pepper, cut ino strips

3 Garlic Cloves, crushed

1 tsp Fresh Ginger, sliced

1 tsp Ground Coriander

1 tsp Ground Turmeric

1 tsp Mild Curry Powder

¼ tsp Soft Brown Sugar

1 tbsp Coconut Oil

150g Firm Tofu, sliced

200ml Coconut Milk

200ml Vegetable Stock

½ Lime, juice only

Salt & Pepper to season

Method

1. Blitz together the chillies, onion, garlic, ginger, spices & sugar in a food processor with a splash of water if needed to bring the paste together.

2. Melt the coconut oil in a large heavy-based saucepan, or wok, over a medium-high heat. Once melted add the paste & fry for 2-3 minutes until starting to dry out & darken. Stir frequently.

3. Add the tofu & red pepper & a pinch of salt & fry for 2-3 minutes until the tofu is golden. 

4. Gradually whisk in the coconut milk & the stock. Bring to the boil before reducing to a simmer. Add the lime juice & season to own taste. Simmer for 4-5 minutes before serving.

Macro info per serving

Protein
18g

Carbs
29g

Fat
32g

Energy
476Kcal

Pork Saambhar

Online Personal Trainer Main Meal Recipes - Pork Saambhar

Serves: 4

Shopping & Ingredients List:

275g Lean Pork Fillet, cut into chunks

110g Dried Yellow Lentils, washed & drained

150g Aubergine, cut into chunks

1 medium Carrot, diced

1 small Onion, diced

2 Garlic Cloves, crushed

10 tsp Black Mustard Seeds

10 Curry Leaves

¼ tsp Black Peppercorns, crushed

2 Dried Red Chillies, chopped

1 tbsp Mild Curry Powder

1 medium Tomato, diced

½ tsp Turmeric

1 tsp Tamarind Paste

1 tbsp Olive Oil

Salt to season

Method

1. Place the lentils, turmeric & 800ml of water in a large saucepan & bring to a boil. Cover & cook on a gentle heat for 45 minutes, add the aubergine & carrot halfway through the cooking time.

2. While the lentils are cooking, add the oil to a large non-stick frying pan & place over a medium heat. Add the onion & cook for 6-8 minutes until softened. Next add the garlic, mustard seeds, curry leaves, peppercorns, dried red chillies, curry powder, stir & cook for 1-2 minutes. Add the pork chunks & diced tomato, stir to cover with the spice mix & cook for 10 minutes.

3. Add the pork mix to the lentil mix with the tamarind, season with salt to own taste, stir & bring to the boil. Cook for 2-3 minutes until the pork is cooked through. Serve immediately.

Macro info per serving

Protein
20g

Carbs
10.7g

Fat
10.2g

Energy
215Kcal

Simple Salmon Curry

Online Personal Trainer Main Meal Recipes - Simple Salmon Curry

Serves: 4

Shopping & Ingredients List:

750g Salmon Fillets, cut into chunks

2 Garlic Cloves, thinly sliced

2 tsp Cumin Seeds

1 tsp each Black Mustard Seeds & Coriander Seeds

1 tsp each Garam Masala & Ground Cumin

12-15 Curry Leaves

30g Tomato Puree

2 Red Chillies, finely sliced

2 tsp Tamarind Paste

200ml can Reduced Fat Coconut Milk

1 tsp Coconut Oil

¼ tsp Stevia

8 tbsp Fresh Coriander, chopped

Salt to season

4 Lime Wedges to serve

Method

1. Add the coconut oil to a large saucepan & place over a medium heat. Once the coconut oil has melted add the garlic, cumin, mustard seeds, coriander seeds & curry leaves & stir-fry for 1-2 minutes.

2. Add the salmon chunks to the pan & mix in the remaining ingredients, except the salt & lime wedges. Turn the heat to low. Cover & allow the mixture to simmer & cook for 6-8 minutes, or until the salmon has cooked through.

3. Season with salt to own taste & serve immediately with lime wedges.

Macro info per serving

Protein
42g

Carbs
3.5g

Fat
11g

Energy
281Kcal