PALEO COCONUT HARISSA CURRY WITH TURKEY

Gorgeous coconut and harissa curry with turkey, peppers, courgettes, coriander, leeks, broccoli, and curry powder, quick and simple to make in around 15 minutes and a really fragrant dinner.

INGREDIENTS

(serves 2)

250g turkey breast diced

1 tsp coconut oil

1 tsp curry powder

1/2 tsp turmeric

1 tsp tamarind 

1 tsp harissa 

200ml coconut milk

1 green pepper sliced

100g stem broccoli

1 leek diced

1/2 bunch of asparagus rough chopped

1 courgette rough chopped

salt and pepper to taste

 small bunch of coriander torn

1 tbsp dried chillies

1/2 lime juiced optional

1 cauliflower for rice (optional)

Heat the coconut oil in a pan and seal the diced turkey, season with the curry powder and turmeric, add the tamarind and harissa mix well, add the coconut milk, bring to a gentle simmer, sometimes I add a bit of homemade stock to loosen this or more coconut milk if you like.  Once simmering add the green pepper, broccoli, asparagus and courgette, simmer for a couple of minutes, add the leek, coriander and dried chillies, season with salt and pepper to taste if needed, now if you fancy a slightly more sour note to the sweet coconut add the lime juice and that's it a super quick dinner.  A side of cauliflower rice goes well with this.

CAULIFLOWER RICE

Take one whole cauliflower and grate, simmer in boiling water for a couple of minutes, you do not want to over cook this, if you do turn the cauliflower into mash.  Drain in a sieve and serve fluffed up as you would have done in the past with rice.  How wonderful it is to still have your favourite foods just adapted slightly and gaining more flavour and super health to boot, what more can you ask for!