Serve up
a treat with
these quick
one-person
dinners
Indian-style fish curry Roasted winter vegie saladfurther 7-8 minutes or until the
fish is just cooked.
3 Top fish curry with coriander
and serve.ROASTED WINTER
VEGIE SALAD
PREP TIME: 10 MINS
COOK TIME: 25 MINS
SERVES 1 (AS A MAIN)1 parsnip, chopped
100g pumpkin, peeled, deseeded
and chopped
2 tsp olive oil
2 small (40g each) baby beets,
trimmed, scrubbed, cut into
thin wedges
1 clove garlic, crushed
2 tsp pumpkin seeds
20g reduced-fat feta, crumbled
Freshly ground black pepper
Mint leaves, optional, to serveDressing
2 Tbsp Greek-style natural
yoghurt
1 Tbsp fresh orange juice
1 tsp tahini1 Preheat oven to 200°C (fan-
forced). Line a small roasting
pan with baking paper. Toss
the parsnip, pumpkin and half
the oil in a bowl. Add to the
roasting pan. Toss the beets
with the remaining oil and
garlic. Add to the pan. Roast
for 20-25 minutes or until the
vegetables are soft.
2 Put the roasted vegetables
in a shallow bowl or plate.
Combine all dressing ingredients
and drizzle over vegies. Top with
the pumpkin seeds and feta.
Sprinkle with pepper and mint
leaves, if using, and serve. INDIAN-STYLE
FISH CURRY
PREP TIME: 10 MINS
COOK TIME: 30 MINS
SERVES 1 (AS A MAIN)
1 /2 tsp olive oil
1 /2 brown onion, cut into thin
wedges
3 tsp Madras curry paste
or gluten-free curry paste
2 tomatoes, chopped
80ml (1/3 cup) light coconut milk
2 Tbsp water
150g firm white boneless fish
fillets, cut into 3cm pieces
100g green beans, trimmed,
diagonally sliced
1 small zucchini, chopped
Coriander leaves, to serve
1 Heat the oil in a medium
saucepan over medium heat.
Add the onion and stir well.
Reduce heat to medium-low and
cook, stirring occasionally, for
8-10 minutes or until the onion
is very soft. Add the curry paste
and cook, stirring, for 1 minute.
Add the tomatoes, coconut milk
and water. Cover and simmer for
10 minutes.
2 Add the fish, beans
and zucchini to the
curry sauce. Cover
and cook for a