- 1 Tbsp coconut oil
- 1 small onion finely sliced
- 3cm piece ginger grated
- 2 cloves of garlic finely chopped or minced
- 1 Tbsp mild curry powder
- 1 tsp turmeric
- 450g (or 1 BPA free can) coconut milk
- 3 kaffir lime leaves (optional)
- 1 red chilli – deseeded and halved (optional)
- 2 carrots thickly sliced or how your family enjoys
- 300g pumpkin roughly cut into 2 cm cubes
- 100g sweet potato roughly cut into 2cm cubes
- zest of a lime (or lemon)
- Juice of 1 juicy lime (or lemon)
- handful of seasonal greens finely chopped e.g. english spinach, silver beet, bok choy or Kale
- 10 snow peas
- 300g firm fish, cut into bite sized chunks
- A handful of coriander
- Melt the coconut oil in a large pan
- Saute the onion, garlic and ginger over a gentle heat until just softened or about 5 minutes
- Stir in the curry powder and turmeric and heat for another 1-2 minutes
- Add in the coconut milk, chilli (if using), carrot, pumpkin and sweet potato.
- Cover and gently simmer for 15 – 20 minutes or until the vegetables are just soft and still a bit firm.
- Add in the lime, fish, snow peas and seasonal greens
- Cover and cook for a further 5 minutes or until the fish is cooked through.
- Stir in the coriander and serve with cauliflower rice, quinoa or a basmati rice
- Serve with a wedge of lemon for extra zest.
- The beauty of this dish is that we can really use whatever vegetables we have available. I’ve made it using only pumpkin or only sweet potato i.e. just the one starchy vegetable. Use whatever is available to you and you know your family will enjoy.
- Runner beans would also add a great snap to this dish, just add them in toward the end.
The inspiration for this recipe is from wonderful Jude Blereau’s book, ‘Coming home to eat – whole food for the family’