Turmeric and saffron coconut curry
— anti-inflammatory ~ immune-supporting ~ gut-friendly —
Ever wondered why some people become ill and others don’t, even if they have had equal exposure to the nasty bugs? It’s all down to the immune system ~ this is our bodies’ environment or terrain that acts as a defence from foreign bugs (cells), keeping us healthy and stopping us getting sick most of the time. Sometimes though, especially when we are stressed or run down, our immune system doesn’t function as well as it should
Luckily nature is there to give our immune systems a helping hand in these times and it’s amazing what the right foods can do to support you!
This turmeric and saffron curry is not only comforting, but it is also packed full of natural compounds that will help to support and stimulate your immune system. Key here are:
Turmeric, garlic + ginger: powerful antioxidants, anti-inflammatories and studies have shown that they can boost the function of our immune cells ~ ginger also helps to reduce nausea and blocked sinuses
Saffron: studies have shown that it can have powerful anti-inflammatory effects, as well as mood-supporting benefits
Salmon: rich in omega-3s which are key to a healthy nervous system and rebalancing our immune systems
Lime: rich in vitamin C, which increases the production of infection-fighting white blood cells and antibodies ~ vitamin C is heat sensitive so it is best to add after cooking so as not to destroy its
Coriander + veggies: packed full of plant nutrients that support the immune system
The ingredients list might look long but this is down to the great mix of spices I’ve included ~ it is actually a super easy + quick recipe to put together as when you’re not feeling great, the last thing you want to do is spend hours in the kitchen!
Ingredients
1 tbsp coconut oil
1 small onion, diced
1 pinch of saffron
2 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
3-4 curry leaves + 1 kaffir lime leaf (optional)
1 lime, juiced
1 clove of garlic, finely chopped
1 tsp finely chopped ginger
400ml coconut milk
100ml bone broth
2 wild salmon fillets
1 small cauliflower, cut into florets
Handful of greens ~ spinach, chard, sugar snap peas or courgette all work well
To serve: fresh coriander, sliced chilli, lime wedges, and a good crack of black pepper
Method
Season the salmon fillets with salt + pepper, and cook however you like (I like to bake the fillets in the oven for ~15 mins, but you can air fry or pan fry them).
Steep the saffron in 50ml of boiling water for a couple of minutes. While you wait, heat the oil in a large pan over a medium heat, then fry the onion for ~5 mins until translucent. Stir in the garlic, ginger, leaves and spices, and cook for another minute until fragrant.
Pour in the coconut milk, the steeped saffron (liquid + strands) and 100ml bone broth (or water), stir, then simmer for 10 mins.
Add the cauliflower florets to the sauce and simmer for 5 mins, then add your chosen greens and simmer for a further 5 mins.
Add your salmon to the pan and serve with the rice, fresh coriander, sliced chilli, a good grinding of black pepper (this is KEY to make sure you absorb all of turmeric’s benefits) and some lime wedges on the side
