Name: Curried Plantain, Cauliflower Rice & Wild Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 unripe (green) plantains, cut into medium slices; 200ml light coconut milk; 1 tablespoon Madras curry powder; ½ teaspoon ground turmeric; ¾ teaspoon ground ginger; 1 tablespoon olive oil; 2 large shallots, finely chopped; 1 fat garlic clove, finely minced; 1 vegetable stock cube; 200g green beans, trimmed; 1 large red pepper, cut into medium slices; 4 medium salmon fillets; Salt and black pepper, to taste; 640g cauliflower rice, to serve

Description

An anti-inflammatory budda bowl with curried plantain and wild salmon.

Ingredients

Scale

2 unripe (green) plantains, cut into medium slices
200ml light coconut milk
1 tablespoon Madras curry powder
½ teaspoon ground turmeric
¾ teaspoon ground ginger
1 tablespoon olive oil
2 large shallots, finely chopped
1 fat garlic clove, finely minced
1 vegetable stock cube
200g green beans, trimmed
1 large red pepper, cut into medium slices
4 medium salmon fillets
Salt and black pepper, to taste
640g cauliflower rice, to serve

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Instructions

Season salmon fillets with salt and black pepper then bake in the oven on parchment paper for 15-20 minutes.
Meanwhile, heat oil in a large saucepan. Add shallots and fry over medium heat for one minute. Add plantain, garlic, curry powder, turmeric and ginger. Fry for 2 minutes until fragrant.
Stir in coconut milk, vegetable stock cube, red pepper and green beans. Season with salt and black pepper then simmer for 5 minutes.
Divide curry into four bowls. Serve with cauliflower rice and a salmon fillet. Garnish with fresh coriander if you wish

Nutrition

Serving Size: Per Serving
Calories: 491
Sugar: 16.7g
Fat: 24.2g
Saturated Fat: 6.5g
Carbohydrates: 32.8g
Fiber: 10.7g
Protein: 35.4g
Cholesterol: 68mg