November – Coconut and butternut squash fish stew

Ingredients

• 1/2 tbsp. olive oil
• 1 onion approx. 100g, sliced
• 1 tsp. ground ginger, turmeric
• 1 tsp. mild curry powder
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin coconut milk light
• 140g butternut squash cut into 1cm cubes
• 80g spinach
• 1 stock cube dissolved in 100mls water
• 200g white fish fillets, cut into bite sized pieces
• 100g frozen prawns
• Juice of lime to taste
• Bunch coriander
• 1 x 250g bag wholegrain microwave rice