Spicy Fish Curry

Name: Spicy Fish Curry
Ingredients: 2 cups brown and/or wholegrain rice; 1 tbs. coconut or avocado oil; 1 onion, finely chopped; 2 cloves garlic, chopped; 1 small piece ginger, chopped; 1 long red chilli, sliced; 1 teaspoon turmeric; 1 teaspoon ground cumin; 500 ml low salt chicken or vegetable stock; 1 can low-fat coconut cream; 2 large carrots, sliced; 1 large piece pumpkin, chopped; 2 zucchini, chopped into large pieces; 4 tomatoes, roughly chopped; 500g firm white or pink fish (eg. swordfish, salmon, tuna) chopped into big chunks; 2 limes or lemons (one juiced, one quartered); 1 bunch coriander, chopped

positivesciencepeople.uk

This fresh tasting dish avoids the sugar and salt added to many curries, instead using healthy, tasty spices and the sweetness of coconut milk. Make a big batch for the freezer. Overview Serves: 4...

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Ingredients

2 cups brown and/or wholegrain rice
1 tbs. coconut or avocado oil
1 onion, finely chopped
2 cloves garlic, chopped
1 small piece ginger, chopped
1 long red chilli, sliced
1 teaspoon turmeric
1 teaspoon ground cumin
500 ml low salt chicken or vegetable stock
1 can low-fat coconut cream
2 large carrots, sliced
1 large piece pumpkin, chopped
2 zucchini, chopped into large pieces
4 tomatoes, roughly chopped
500g firm white or pink fish (eg. swordfish, salmon, tuna) chopped into big chunks
2 limes or lemons (one juiced, one quartered)
1 bunch coriander, chopped