Posted on February 07, 2017 by Jenny Cromack

This Nutty Asian Hot Pot Recipe went down a storm at our last residential boot camp so we thought we would share it with you! This Nutty Asian Hot Pot is great for batch cooking so you have some healthy options when you don’t have time to cook from fresh – cook a batch, stick it in the freezer, get out when you need and hey presto, a healthy meal!

Ingredients

The following ingredients serve one person – adjust if you want to serve more or batch cook. You can add any veggies you like – I personally love adding oyster mushrooms to this!

• ½ tbsp coconut oil
• 1 clove garlic, finely chopped
• 1/4 small green chilli, finely chopped
• 1/2 medium red onion, finely chopped

• 1 fresh lemongrass stalk – bashed
• 200ml of coconut milk
• 1 heaped tbsp. (50g) of organic crunch peanut butter
• ½ tsp turmeric powder
• 1 large handful spinach
• 1/2 sweet potato
• 120g green or French beans
• Juice of half a lime

For you meat eaters out there add:
• 1 turkey breast fillet (per person)

For veggies or vegans use either
• 200g chick peas and/or 200g tofu.

How To….

  • Saute the onion, garlic, chilli, and lemongrass in the coconut oil until the onion is nice and soft.
  • Add the coconut milk, and stir in the peanut butter. Simmer for around 10 minutes until the sauce thickens and the flavour of the lemongrass is really starting to come through.
  • Add the turkey breast (or chickpeas/tofu) and continue to simmer for at least 10 minutes to ensure the meat and tofu is fully cooked. If you prefer you can cook the tofu separately in the oven and then add towards the end.
  • Add the spinach and stir the dish until the spinach wilts. Squeeze in the juice of half a lime. Check the seasoning, then ready to serve.

We hope you enjoy this Nutty Asian Hot Pot recipe.

By the way if you’re reading this and wondering what our residential boot camps are all about then check out our boot camp page at www.m8bootcamps.co.uk – we still have places available for our February and May boot camps!