Prawn Curry

Sorry I’ve been MIA for so long! I’m actually pleased to announce that my husband and I birthed a beautiful baby girl and that explains why I took a break for a while (a while being a year!). I was craving curry one day and I just started googling some recipes then I ended up putting together this fabulous flavourful curry and without further ado I’ll dive straight into this recipe..

You will need:

  • 2 tbsp olive oil
  • 200ml coconut cream
  • 1 tsp tomato purée
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garamasala
  • 1 tsp cinnamon
  • 1 tsp chilli seeds/more or less – depending on your tastebuds
  • 1 whole bay leaf
  • 1 tbsp desiccated coconut
  • Salt & pepper
  • Thumb sized ginger, grated
  • 2 large carrots, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, chopped
  • 400g tomatoes, chopped
  • 1 onion, diced
  • Handful of coriander, diced
  • 2 bags raw prawns


  1. Pour 1tbsp olive oil into a hot pan which is on a low heat and add in your onions, ginger, bay leaf, tomato puree, garlic and all of your seasonings including the desiccated coconut. Gently stirring to intensify the flavours of the seasonings.
  2. Drizzle the rest of the oil into the pan and add in all of your vegetables and the coriander. Place the saucer over the pan so the vegetables gently steam.
  3. After 10 minutes pour in the coconut cream and add some water if you wish to have a more watery consistency, I left it as it is.
  4. Add in your prawns and boil in the sauce till they turn pink. At this point add in your salt and pepper accordingly and serve with some extra coriander over some rice. I chose to make coconut rice next to it.


I hope you enjoy and as always, don’t forget to tag me on instagram @eattravelinspire. To make this vegan use chickpeas in the place of the prawns or mushrooms.


Spinach & Chicken Meatballs

As someone who suffers from low iron I try to think of new ways to incorporate food high in iron into my diet. Luckily my mum is always showing me new dishes and of course I am learning from the best ;-P. This is a meal that is high in protein and will help you if you have low iron. Also, don’t think you need to have low iron to eat spinach! Spinach is great for your skin, your eyes, the lining in your stomach – preventing constipation, it flushes toxins out of your colon and is full of vitamins like vitamin K, vitamin B2, vitamin B6, vitamin A, copper, folate, magnesium, vitamin E, calcium, potassium, and vitamin C. It is an excellent source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline. Need I say more to convince you to eat more spinach?


You will need:

  • 1kg chicken mince
  • 1 spanish onion, grated
  • 4 large bags of washed spinach
  • 250g chopped tomatoes
  • Olive oil
  • Salt & Pepper
  • 100g all purpose flour


  1. Mix your onion’s with your chicken mince and add salt and pepper to season. Roll your chicken mince into small little balls, dusting them lightly with the flour, making sure to coat them evenly.
  2. In a pan pour in some olive oil of about 1cm depth, then once your oil is hot, add a few meatballs at a time to shallow fry each side until lightly brown.
  3. Once your meatballs are done, put them to the side and pour in some olive oil into a deep pan, with your pan on a low heat. In small increments you want to cook down your spinach, (don’t worry, it may look like a lot, but it will all cook down and disappear). Make sure your spinach doesn’t burn on the bottom of the pan.
  4. Then add in your tomatoes and once those have softened you can add in your meatballs and a little bit of water if you want your dish to be a bit watery.
  5. Add in your meatballs and at this point you can season with more salt and pepper if you wish. Cover with a lid and allow to boil gently.
  6. Then serve with a dollop of greek yogurt and enjoy!


Lemon, White Wine & Mushroom Chicken

You will need:

  • 4 pieces chicken breast
  • Juice of 2 lemons
  • 3 garlic cloves, chopped
  • 1 small onion, sliced
  • 300g mushrooms, sliced
  • Dry white wine (as much as you like)
  • 1tbsp sauce flour
  • Salt & black pepper
  • Parsley (for garnishing)
  • Olive oil


1. Marinate your chicken breast in lemon juice, garlic and black pepper. (From 15 minutes up to over night).

2. Heat up your saucepan and pour in your marinade and chicken. Gently cook each side on a low heat, then remove the chicken from the pan.

3. Drizzle some olive oil into the pan and add your onions and cook with the garlic that is already in the pan. Then add in your mushrooms.

4. Once your mushrooms and onions are cooked, pour in as much of the white wine as you wish. Then add in your flour to thicken the sauce, if you notice the sauce getting too thick, add in some more wine.

5. Now add your chicken breasts in again and season with salt and pepper, coating everything evenly.

6. Make sure your chicken is cooked through then serve immediately with a garnishing of parsley.
I have also tried this recipe with prawns and it worked perfectly.

Super Fish Bowl

This meal was inspired by one of my fun trips to the supermarket. I pick up things I like then think, I either want to make a crazy super bowl feast or make these separately. On this occasion, I wanted to make a super bowl feast (I’m not sure what to call this, super fish bowl feast? If you have other ideas of what I should name this dish, do comment below).

You will need: (serves 2)

  • 2 responsibly sourced tuna steaks
  • 2 cloves of garlic, chopped
  • 1 small onion, diced
  • 400g prawns, marinated in your choice of marinades. (I used, jerk powder, black pepper and cayenne pepper)
  • 2 handfuls of washed kale
  • 1 cup of lentils
  • 1 avocado, sliced
  • 2 large carrots, grated
  • Sriracha sauce
  • 2 tbsp vegetable powder
  • Black sesame seeds
  • Olive oil
  • Salt & pepper


1. Firstly you’ll want to marinate your prawns and put them to the side.

2. Then you’ll want to pour your rice into a saucepan and to your 1 cup of lentils, you’ll want to put 2 cups of water, to get perfectly cooked lentils. Add your vegetable powder into the water too. Make sure the heat is on high, until the water bubbles and then turn it to the lowest setting and cover your pan. (If you cannot find vegetable powder, use salt)

3. Heat some olive oil up in a pan and add your garlic and onion (you may opt out of this option if you do not wish to have these on the side). Once these are cooked remove these from the skillet and a little more olive oil.

4. Season your tuna with salt and pepper and sear your tuna top and bottom and all the sides. I browned each side, however didn’t cook the tuna fully through. Once your tuna is seared, remove it from the pan and slice gently, into sashimi strips and let rest.

5. Add in your prawns to your skillet and cook them until they are pink and remove from the pan.

6. Keep and eye out on your rice, it’ll be cooked once all the water has been absorbed. If you notice this happening, then remove the pan off the heat and add tissue over the pan and reseal with the lid. This will allow the rice to steam to completely dry out.

7. Add your kale to a saucepan or microwaveable pot and pour some water in, barely covering the kale. (Add a pinch of salt and pepper if you wish). Cover your kale and microwave for 3-5 minutes, alternatively cover your saucepan and cook for 5 minutes. Then drain your kale.

8. Now you can put everything together, this portion will serve two people or more depending on your portion size.

9. Once you have put everything into your bowl, sprinkle some sesame seeds onto your tuna and drizzle some Sriracha sauce over.
I hope you enjoy this low carb, high protein super fish bowl as much as I did! Happy eating :-).

Courgette, prawn & pesto spaghetti 

If you’re like me and have the weakest spot for pasta then this will tickle you in every possible way! This dish is specifically targeted towards anyone on a low carb diet, or just for anyone who wants to eat something delicious without feeling bloated at the end. It is very very low in carbs and this dish is suitable for vegans and vegetarians once you take the prawns out and buy vegan pesto or make your own.

You will need:


1. Heat up your saucepan and drizzle your olive oil in. Once that’s heated, add in your onions and garlic and stir until they are translucent.

2. Add in your prawns, cook them until they turn pink.

3. Throw in your courgette and mix your prawns through. At this point some liquid will come out, you may pour the liquid away or keep it. I kept it, to thin out the pesto.

4. Scoop your pesto onto the courgette and gently stir in.

5. Once your courgette has warmed up, turn the heat off and decorate with tomatoes, basil and add black pepper. (You may also add a little bit of Parmesan cheese).

Prawn & Cashew Butter Curry

You will need:

  • 500g raw king prawns
  • Florets of 1 broccoli
  • 1 small onion, diced
  • 2 garlic cloves, chopped
  • 1 scotch bonnet pepper, chopped (can opt out)
  • 2 tbsp Pip & Nut cashew nut butter
  • 200g mushrooms, chopped
  • 50g coconut cream
  • 2 tbsp jerk paste
  • 2 tbsp olive oil
  • Salt for flavour (if it needs it)


1. Make a paste out of the coconut cream and jerk paste and stir in your prawns coating them evenly, then put to the side.

2. Pour in your olive oil to your skillet and once it’s hot add in your garlic and onions. Once they turn translucent, add in your mushrooms, scotch bonnet pepper and broccoli.

3. Once you notice the broccoli soften slightly (you don’t want it mushy, still tender to the bite), you may add in your prawns and cashew butter.

4. Mix everything in nicely, allowing the prawns to turn pink. Taste your curry and if it needs any salt, add it in.


Serve this dish on it’s own or with white/brown rice.

Seared Tuna

Think of Hawaii, think of the palms, the beautiful Pacific Ocean, then the tasty mahi mahi and ahi. To be honest with you, when I think of a country, food is usually the top priority thought. This dish was inspired by a very delicious sandwich I had in Leoda’s kitchen. It was an ahi seared with avocado, onions and cheese sandwich. Tasted heavenly! I wanted to recreate this dish with a healthy kick to it. 

You will need:

  • 2 tuna steaks, from responsible sources 
  • 2 cloves garlic, diced
  • Black sesame seeds, to cover your tuna steaks
  • Cajun spices, to cover tuna steaks
  • 1 tbsp sesame oil 
  • 1 avocado sliced

For the Sauce:

  • 5 tbsp soya sauce
  • 1-2 red chillies, chopped
  • 2cm piece of ginger, grated 
  • 4 sprigs coriander, chopped


1. Cover your tuna steaks generously with the Cajun spices and black sesame seeds. 

2. Pour your sesame oil into a skillet and allow to heat up, then add the garlic in, allowing the oil to pick up the flavours from the garlic. 

3. Mix your sauce together and put to the side. 

4. Remove the garlic from the oil and place your tuna into your skillet searing each side. (At this point you don’t want to cook the inside of your tuna, only the outside. Unless you don’t want to eat raw tuna).

5. Then once each side of your tuna is seared, allow to rest for a few minutes, then chop into thin slices. 

6. Serve with avocado slices and pour your sauce over the tuna.