Fish And Butternut Pumpkin Curry
SERVES 2 | 20 Minutes Total Time
Ingredients
- 1/4 medium butternut squash, diced
- 1 tbs coconut oil
- 1/2 onion, diced
- 1/2 leek, diced
- 1 tbs fresh ginger, minced
- 3 cloves garlic, crushed
- 200 ml canned full fat coconut milk
- 1 cup vegetable stock
- 1 tbs curry powder
- 1 pinch cayenne
- 200g white fish fillets, no skin or bones (eg Cod or Whiting)
- 1 tbs coriander leaves (optional)
- Pinch of freshly ground black pepper
- Pinch of salt
Method
- Dice the butternut pumpkin into small 1 cm cubes.
- In a medium pot over medium heat, add the coconut oil then add the onions and sauté for 5 minutes, or until translucent.
- Add the leek, ginger, butternut squash and garlic, then sauté for an additional 3-5 minutes, or until the ginger and garlic are fragrant.
- Add the coconut milk, stock, curry powder and cayenne.
- Cut the fish into 3 cm pieces and add to the pot. Cover and simmer for 10 minutes, and cook until the fish is cooked through (the fish should be flaky and separate easily with a fork).
- Garnish with fresh coriander (optional) and add freshly ground black pepper and salt to taste. Divide curry into 2 portions. Enjoy one immediately and save the 2nd for leftovers.
