- 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
Method:
- Put garlic, curry, pumpkin, carrots and vegetable stock into a large saucepan and bring to the boil.
- 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.
- Add broccoli, zucchini and tomatoes and cook a further 10 minutes or until the vegetables are cooked to your taste.
- Add fish, coconut cream, and salt and bring the curry back to the boil.
- 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.
- 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!)