After 15 days eating tapas non stop we felt the urge to go back to our normal, light, high in vegetables and low in salt food. It’s funny because, as an expat, one of the things you miss the most is your food, the food your grew up with, the special treats, the flavours that you remember as part of your upbringing. But once you live abroad and you get used to other types of food and once you’ve managed to create your very own mix and match pantry, the food and traditional dishes of your country do feel different and you get tired of them sooner than expected. That’s a little bit sad because it makes you feel cut off from your roots but at the same time it’s a happy symptom of your adjustment to the new life you’ve created abroad. We never thought that we’d be looking forward to stopping eating ensaladilla rusa and solomillo al whiskey, but here we are.
Since we moved to Germany we’ve been developing a taste for Asian food, plant based recipes and, in general, easier to digest dishes. Maybe because of that, we’ve barely survived the Spanish Christmas binges this year. So we must admit that we were happy to be back in our kitchen, eating simple, fresh food. Not that Spanish food is not fresh! It’s super fresh and delicious but sometimes you just need a salad with a simple dressing for dinner and that’s enough. And you won’t believe us but we’ve missed coriander, limes, avocado and hummus like crazy.
So here you have a recipe that is really fullfilling (because we are always hungry), spicy and delicious, but feels light and fresh. It’s our take on the Goan Chicken Curry by Madeleine Shaw. You will need:
1 tbsp extra virgin olive oil (evoo)
1 onion, finely dices
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground black pepper
1 tsp cayenne
3 garlic cloves, crushed
1 tbsp grated ginger (bonus points if it’s freshly grated)
500 g turkey breasts cut into bite-sized pieces
400 ml can coconut milk
200 g sugar snap peas, sliced lengthways
Juice of 1 lime
The steps are ridiculously easy: heat the evoo in a large pot, add the onion and cook until soft and slightly browned. Add the spices, 1 tbsp water, garlic and ginger. Stir for 5 minutes and add another tbsp of water if you feel that the spices are about to burn.
Now add the turkey pieces and let it cook until the turkey is opaque. Pour over the coconut milk, bring to a simmer and cook for another 15 minutes over a medium heat. Finally add the snap peas and the lime juice and let everything cook another 5 to 10 minutes, checking if the turkey is cooked through.
Best eaten it with rice (or cauliflower rice if you are avoiding carbs) this is a wonderful recipe to reheat and eat during your lunch break at work. We can say that it’s even more delicious the day after because the sauce usually thickens and becomes even tastier.
Obviously we will be missing Spanish food next week, but for now, let the detox begin.
PS: In our detox we continue eating chocolate and cookies because life without treats is not worth living.