Saffron Risotto To Spinach Curry: Opt-Out Of Junk Food With These Easy Recipes
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What is for dinner? These words invoke stress everywhere. Even after getting up early, dinner is the only thing on your mind. So why not try something different tonight? We know that eating healthy seldom look next to impossible. However, it is essential to maintain a healthy diet – especially when you are feeling stressed. A well-balanced fare will keep you strengthened, concentrated, and help reduce chronic disorders. Since we know you are busy, we rounded up two healthy, delicious recipes for a busy week. With how easy these two recipes are, there is no excuse to opt-out of junk food! 

Saffron Risotto 

  • Cooking Time: 30 minutes 
  • Serves: 2  


  • A pinch of crushed black pepper and a few strands of saffron 
  • 20 g diced Vietnamese basa and river sole fish 
  • Chopped parsley to garnish and salt to taste 
  • 1 chopped garlic and onion 
  • 40 g oven-dried tomato 
  • 15 g parmesan cheese 
  • 700 g shelled prawns 
  • 25 g unsalted butter 
  • 120 g arborio rice 
  • 25 ml olive oil 
  • 1 sprig thyme 


  1. De-shell, the prawns, wash and clean the shrimps, cut the sole and basa into cubes, and marinate all in crushed pepper, salt, a little thyme and minced garlic. 
  2. Wash all the fish trimming along with the prawn head. Next, boil and cook a prawn stock. 
  3. Add onion, herbs, celery and saffron to the stock and strain and simmer. 
  4. Heat little butter, olive oil and cook the prawns on medium heat until slightly golden. Similarly, cook and sear all the seafood. 
  5. Heat oil and cook the onion. Add rice and garlic and stir for some mins. Add a spoon of hot stock and mix until absorbed. 
  6. Stir in the tomato sauce, mixed seafood, seasonings and herbs. Add parmesan and butter and mix all to combine. 
  7. Garnish with chopped parsley and parmesan flakes. Serve piping hot. 

Lentil And Spinach Curry 

  • Cooking Time: 45 minutes 
  • Serves: 4-5 


  • 2-inch piece of coarsely chopped fresh ginger 
  • 1½ cups water and ½ cup red-soaked lentil 
  • 3 cups of roughly chopped spinach 
  • 2 tsp Sriracha sauce and lime juice 
  • ¼ tsp salt and chilli powder 
  • 1 tbsp sugar and soy sauce 
  • ⅓ cup sliced white onion 
  • 2 tbsp chopped cilantro 
  • ¼ tsp tamarind paste 
  • 5 tbsp peanut butter 
  • 1 cup coconut milk 
  • ½ tsp sesame oil 
  • 2 cloves of garlic 
  • Zest of ½ a lime 
  • Peanut to garnish 
  • 2 tsp oil 


  1. In a food processor, blend peanut butter, ginger, tamarind paste, soy, chilli powder, cilantro, coconut milk, Sriracha sauce, sugar, sesame oil, salt, lime juice and zest. Taste the flavours to adjust, as it should balance spicy, sweet, sour and salty. 
  2. Cook the lentils with some sugar and salt in water for 10 minutes over medium heat. Cook the red lentils, drain them and keep them aside. 
  3. Meanwhile, heat the oil, add onions to a large pot. Cook until clear. 
  4. Add the spinach and cook down. Stir it well with the peanut sauce. Now mix them well with the lentils. 
  5. If the lentils are cooked, take them off the heat and serve with rice.