Fish & butternut squash curry
Servings 4
Ingredients
- 2 tbsp coconut oil
- 1 butternut squash
- 8 handfuls brown rice
- 1 onion
- 6 cloves garlic
- 1 red chilli or 1 tsp ground chilli
- 4 tbsp garam masala (spice mix powder)
- 4 fillets haddock
- 1 tin chopped tomatoes
- 100 g spinach
- 1 tsp ground ginger or 1 tbsp grated fresh ginger root
- 2 tbsp fresh coriander chopped
Instructions
- Preheat the oven to 180 deg C and prepare an oven tray with 1 tbsp melted coconut oil.
- Cut the butternut squash in half, remove seeds and chop into generous chunks. Bake in the oven tray for 50 minutes, turning halfway.
- Simmer the brown rice in at least double the amount of water for 25 minutes with a lid on.
- Finely chop the onion and in a large pan, fry on a medium heat in coconut oil until soft.
- Add the sliced garlic, fresh chilli chopped and garam masala and stir for a few minutes on a medium to high heat.
- Add the haddock, chopped tomatoes, chopped spinach and ginger. Allow to simmer for 15 minutes, stirring occasionally.
- Drain the brown rice and leave to sit for a few minutes to absorb any remaining water.
- Lastly, stir the finely chopped fresh coriander into the curry.
- Serve the rice, curry and roast butternut squash on top.