Autumn food is my favourite. It’s warm, comforting and nutrient-dense. And it doesn’t always have to contain pumpkin spice… This is one of my favourite curry recipes that I adapt whenever I cook it, according to what vegetables I’m craving. I’ve been cooking it for years, and what originally started out as a vegetarian recipe using lots of beans and pulses, now contains some chicken sausages because I would eat these with literally anything because mmmm.

This recipe is filled with anti-inflammatory spices such as turmeric, ginger, garlic and cinnamon. Miso is also a useful fermented food (has lots of beneficial bacteria), so our guts are fans! It substitutes coconut milk for a higher protein, lower fat alternative to help with macro-fitting, and can be easily adapted for different vegetables and/or meats as you wish. Making this the perfect recipe for busy people as we move in to the winter months, as we all start to get a little run down with the change in weather and busy schedules. 

Autumn curry
Serves 4
An Autumnal warming curry, high protein and packed with vegetables and warming anti-inflammatory spices, perfect to warm you for days.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 onion
  2. 2 garlic cloves
  3. 2 tsp miso paste
  4. 1 tin chopped tomatoes
  5. 1 tin white kidney beans
  6. 300g frozen okra
  7. 3 handfuls fresh spinach
  8. 150g quark
  9. 100ml Alpro coconut milk
  10. 10 Heck chicken Italia sausages (or 350g chicken)
  11. 2 tbsp coconut powder
  12. 2 tsp ginger
  13. 2 tsp cinnamon
  14. 2 tsp turmeric
  15. 1 tsp paprika
  16. 1/2 tsp coriander
  17. 2 tsp sweetener
  18. 1 tsp salt
Instructions
  1. Pre-cook the chicken sausages or chicken breast until roughly 90% cooked
  2. In a pan, soften the onion, garlic and miso paste for 2-3 minutes
  3. Add the spices and tomatoes and cook for a further 2-3 minutes.
  4. Add the quark, coconut milk and coconut powder, kidney beans and okra and cook for 2-3 minutes
  5. Add the cooked chicken and simmer for 10-15 minutes
  6. Add the spinach and stir in, cooking for a further 1 minute
  7. Serve with coconut rice, brown rice or sweet potato fries for a protein and carbohydrate rich warming meal.
Notes
  1. You can make this vegetarian by removing the chicken and replacing with lentils, quorn or more varieties of beans
  2. As always, this can be prepped in advance and stored in the fridge or freezer for an easy re-heatable meal (and it's usually better the next day!)
Emilia Fitness https://www.emilia.fitness/

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