• 1 tsp minced garlic
  • 1 tbsp curry powder
  • 100gr diced pumpkin
  • 100gr carrots, peeled and diced
  • 2 cups vegetable stock (make sure the vegetables are just covered with the stock so you might need a little more or less liquid depending on the size of your pot.
  • 250gr bok choy, sliced
  • 250gr zucchini diced
  • 100gr cherry tomatoes, halved1 cup coconut cream
  • Himalayan sea salt to taste
  • 300gr firm fish fillets, cut into bite-sized chunks


  1. Put garlic, curry, pumpkin, carrots and vegetable stock into a large saucepan and bring to the boil.
  2. Reduce the heat to a simmer and put a lid on the saucepan and cook for 20 minutes so that the pumpkin breaks down and thickens the sauce.
  3. Add broccoli, zucchini and tomatoes and cook a further 10 minutes or until the vegetables are cooked to your taste.
  4. Add fish, coconut cream, and salt and bring the curry back to the boil.
  5. Turn off the heat and allow the curry to sit there for a few minutes so the fish can cook right through in the hot liquid.
  6. Serve with organic brown rice or cauliflower rice if you want to ditch the carbs of the rice. (Cauliflower rice is cauliflower chopped up in a food processor to look like rice – be sure you don’t overcook it!)