Coconut Fish Curry with Vegan Option | Anti-Inflammatory & Nourishing | Bestow

Ingredients

• ½ a lemon, juice and zest of
• 1 400 ml can of organic coconut milk
• Himalayan salt
• Cracked black pepper
• 1 cup of broccoli or cauliflower, florets
• 1 cup of fresh spinach leaves
• 1 tablespoon of fresh coriander
• 1 spring onion, finely sliced
• optional for serving
• For Fish Curry 1 fillet of snapper (or other white fish), cut into large pieces
• For Vegetarian/Vegan Curry 1 cup sweet potato, chopped into chunks
• 1 cup of pumpkin, chopped into chunks