Saucy Fish and Cauliflower Curry - alive magazine

Name: Saucy Fish and Cauliflower Curry - alive magazine
Ingredients: 1 white onion, coarsely chopped; 2 garlic cloves, cut in half; 2 tsp (10 ml) grated ginger; 3 tsp (15 ml) extra-virgin olive oil; 2 cups (500 ml) canned diced tomatoes; 1 1/2 Tbsp (30 ml) balsamic vinegar; 1 1/2 Tbsp (30 ml) curry powder; 2 tsp (10 ml) palm sugar; 1/2 tsp (2 ml) sea salt; 1/2 tsp (2 ml) cayenne pepper; 2 cups (500 ml) canned chickpeas, drained and rinsed; 1 head cauliflower, cut into small pieces; 1 lb (450 g) sustainably caught skinless ling fillet or other firm white fish, cut into 4 pieces; 3 spring onions, sliced, or 1/2 cup (125 ml) chopped coriander

www.alive.com

Use a food processor for speedy prep. Puréeing the onions and tomatoes with spices helps the flavours blend faster, which means cooking time is slashed.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Food processor
Saucepan
Dutch oven
Spoon
Cutting board
Chef's knife
Measuring spoon
Measuring cup
Colander
Stove
Serving bowl

Ingredients

1 white onion, coarsely chopped
2 garlic cloves, cut in half
2 tsp (10 ml) grated ginger
3 tsp (15 ml) extra-virgin olive oil
2 cups (500 ml) canned diced tomatoes
1 1/2 Tbsp (30 ml) balsamic vinegar
1 1/2 Tbsp (30 ml) curry powder
2 tsp (10 ml) palm sugar
1/2 tsp (2 ml) sea salt
1/2 tsp (2 ml) cayenne pepper
2 cups (500 ml) canned chickpeas, drained and rinsed
1 head cauliflower, cut into small pieces
1 lb (450 g) sustainably caught skinless ling fillet or other firm white fish, cut into 4 pieces
3 spring onions, sliced, or 1/2 cup (125 ml) chopped coriander