3 Greens Coconut Curry.
If you read my last post you’ll know that getting some plant protein into your daily meal plan may be beneficial for fertility.
This super easy 3 Greens Coconut Curry paired with red and white quinoa ticks all the plant protein boxes, is super easy to make and great as a delicious womb-warming (yep you read that right, warm foods boost the digestive fire and help with circulation around the lower abdomen) lunch or dinner.
Make a big batch, eat some, freeze some…happy days!
GREEN PEAS - around 5g of protein per 100g, a good source of vitamins C and K as a well as antioxidant carotenes and phytosterols which play a key role in cell signalling.
KALE - a good source of vitamin C and dietary fibre (which most of us don’t get enough of) along with glucosolinates with their antioxidant and anti-inflammatory properties. Reducing inflammation is important when it comes to optimising fertility.
SPINACH - around 3g of protein per 100g and hello folate and iron.
3 Greens Coconut Curry
Ingredients
- 1 medium brown onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tbsp coconut oil
- 1 thumb sized piece of ginger, grated
- 1tbsp organic smooth almond butter
- 2 tsp ground cumin
- 1tsp ground coriander
- 1tsp around cinnamon
- 1tsp curry powder
- 400g spinach
- 200g peas, frozen
- 60g kale leaves
- 2x 400ml tins organic coconut milk
- 1/2 tsp sea salt
- Topping: flaked almonds
- Serve with: brown rice or quinoa
Instructions
- Melt the coconut oil in a large pan on a medium heat and then add in the finely chopped onions. Cook the onions for around 5 mins or until they soften, be sure to keep stirring so as not to burn.
- Add in the cumin, coriander, cinnamon, curry powder and fresh ginger, cook for about 1 minute to allow the flavour of the spices to intensify. Keep stirring so that they don't burn.
- Add the crushed garlic to the pan and cook for another 30 seconds then add the coconut milk, almond butter and sea salt.
- Allow the flavours to infuse for five minutes on a medium heat, stirring occasionally to blend in the almond butter.
- Add the peas and kale and gently simmer for another 5mins. Finally stir in the spinach and once wilted remove the pan from the heat.
- Serve topped with some flaked almonds and a bowl of unrefined grains like brown rice or quinoa.
Notes:
I am not affiliated with any brands but just thought I'd let you know my personal favourites for some ingredients if you are interested!
For the Almond Butter I love Carley's Organic Raw Whole Almond Butter and for the coconut milk Biona Organic is my favourite. You always have the option to go for the Biona Organic Light Coconut Milk version too in this recipe, if you want something slightly less creamy tasting.