Aside from being a flavour bomb, this homemade curry powder brings with it a range of health benefits, including anti-inflammatory properties from the turmeric. Rich in protein and full of vegetables, this recipe makes for a nourishing and hearty meal.

Prep time: 1 hour + 15 min

Cook time: 45 min

Serves 4-6

 

Ingredients

Extra-virgin olive oil, to drizzle

1 sweet potato, skin on, cut into 2cm chunks

1 carrot, skin on, coarsely chopped

1 brown onion, diced

4cm knob of fresh ginger, grated

3 cloves garlic, grated

1 long red chilli, finely chopped

Seat salt and cracked black pepper, to season

2 tsp ground turmeric

1 + ½ tsp cumin seeds

1 + ½ ground cumin

1 + ½ ground coriander

1 tsp garam masala

Seeds from 3 cardamom pods, crushed

2 vegetable stock cubes, crushed

6 small Roma tomatoes, finely diced

150g lentils, soaked in cold water for 1 hour, rinsed and drained

5 cups of water

600g barramundi, or another firm white fish, cut into 2cm chunks

1 large handful baby spinach

Juice of 1 lemon

1 cup uncooked brown rice

1 cup unsweetened Greek yoghurt, to serve

Fresh coriander leaves, to serve

 

Method

Pre-heat oven to 200 degrees Celsius.

Place sweet potato and carrot on a baking tray lined with baking paper and drizzle with olive oil.  Season with sea salt and cracked black pepper.  Bake for 20-30 minutes, or until tender. 

Meanwhile, heat olive oil in a large saucepan over medium heat.  Cook the onion, ginger, garlic and chilli until golden.  Add the spices and stir until fragrant.  Add the tomatoes and cook for 5 minutes.  Add the stock cubes, lentils and water and bring to the boil.  Turn down the heat and simmer for 30 minutes, or until the lentils are cooked and the sauce begins to thicken. 

While sauce is simmering, place 1 cup uncooked brown rice in a medium saucepan.  Add 2 cups of water and turn heat to high to bring to the boil.  Reduce heat and simmer, covered, for 25 minutes.  Remove from heat and stand, covered, for 5 minutes.   

Once the sweet potato and carrot is cooked, add to the curry mixture and stir to combine.  Add the barramundi and gently simmer for 5 minutes, or until the fish is just cooked through.  Add the spinach leaves and lemon juice and stir through.  Season with sea salt and cracked black pepper. 

Serve the curry with brown rice, Greek yoghurt and fresh coriander.