This was yet another 'thrown together' meal that turned out pretty well. But I do think the curried vegetables needed a little something and I haven't yet solved the mystery of the missing ingredient. Nevertheless, I enjoyed it on the day and as left-overs so it wasn't too lacking!
Any protein could be served but the tilapia was a very affordable and tasty choice.
Servings: Two
Ingredients:
- 4 medium potatoes, diced into 1-inch cubes (probably into 8ths)
- Two tilapia fillets
- 1 medium onion, diced
- 1 cup broccoli including stems, diced
- 1 cup cauliflower, diced
- 2 cups greens that will wilt: e.g. spinach, kale, beet leaves (my new fave!)
- 1 tsp curry powder
- 8oz tin chopped tomatoes
- 1/2 cup no fat yogurt, greek or balkan style
- fresh coriander, to taste and for garnish
Method:
Boil the potatoes until tender.Meanwhile, stir-fry the onion, broccoli, cauliflower. Tip: add them in that order with about 2 minutes in between each as they cook at different speeds.
Stir into the vegetables the curry powder and tomatoes, simmer. Add the potatoes as soon as they are cooked. Add in the greens and allow to wilt.
Pan fry the tilapia. This will be QUICK, don't over-do it.
Take the vegetable mixture off the heat, stir in the yogurt, sprinkle with coriander, and serve with the tilapia alongside.
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