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Dinner | Meat

Quail and spinach curry

An original meal that is off the chart for taking care of your blood, immune system, bones, cells, brain, eyesight and heart

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Quail and spinach curry recipe
Serves:
2
Preparation:
20 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Milk, Milk, Lactose, Eggs
Check Your Own Recipe

What are the health benefits of Quail and spinach curry?

An original meal that is off the chart for taking care of your blood, immune system, bones, cells, brain, eyesight and heart

 

Ingredients

Method

Ingredients

1 bay leaf nutritional information
1 bay leaf
15g butter for frying nutritional information
15g butter for frying
2g/6 cardamom pods, seeds only nutritional information
2g/6 cardamom pods, seeds only
4g/4 cloves nutritional information
4g/4 cloves
2g/½ tsp coriander seeds nutritional information
2g/½ tsp coriander seeds
½ tsp cumin seeds nutritional information
½ tsp cumin seeds
2g/pinch fenugreek seeds nutritional information
2g/pinch fenugreek seeds
3g/½ tsp garlic paste nutritional information
3g/½ tsp garlic paste
15ml/1 tbsp ghee nutritional information
15ml/1 tbsp ghee
1 ½ tsp ginger paste nutritional information
1 ½ tsp ginger paste
2g/8 black peppercorns nutritional information
2g/8 black peppercorns
100g/1 onion, finely chopped nutritional information
100g/1 onion, finely chopped
6 quail eggs, hard boiled and peeled nutritional information
6 quail eggs, hard boiled and peeled
30ml/2 tsp rapeseed oil nutritional information
30ml/2 tsp rapeseed oil
Salt and pepper to taste nutritional information
Salt and pepper to taste
150g/4 shallots, roughly chopped nutritional information
150g/4 shallots, roughly chopped
2g/pinch ground turmeric nutritional information
2g/pinch ground turmeric
200g basmati rice nutritional information
200g basmati rice
15ml/1 tbsp plain yoghurt nutritional information
15ml/1 tbsp plain yoghurt
125g baby spinach leaves nutritional information
125g baby spinach leaves
2 whole quails halved nutritional information
2 whole quails halved
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat half of the butter in a saucepan over a medium heat, add ½ tsp ginger paste, the turmeric, fenugreek, black cumin and bay leaf and fry, stirring well for 1 minute.
2) Add the rice and fry for 30 seconds more.
3) Add enough water to cover plus 2cm. Bring to the boil then turn down to a simmer and cook, covered for 10-12 minutes or until cooked to your liking and the water absorbed.
4) Meanwhile, in a frying pan dry fry the coriander seeds, cardamom seeds, cloves, peppercorns and cumin seeds.
5) Using a mortar and pestle, grind the spices to a powder.
6) Add the garlic paste, ginger paste, yoghurt and shallots and grind to a paste.
7) Melt the remaining butter in a saucepan, add the spice paste and cook for 3 minutes.
8) Add the quail halves and stir well to coat.
9) Add 120ml water to the pan, bring to the boil then bring and cook for 10 minutes or until quails are cooked.
10) Wilt the baby spinach in a pan with a little oil then stir into the curry.
11) Add the eggs to the curry and stir well.
12) Serve with the spiced rice.

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