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Fish & butternut squash curry

Prep Time 10 minutes
Cook Time 1 hour
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.