Coconut Turmeric Fish Curry with Brown Rice and Quinoa

March 8, 2021

This colourful curry is packed with veggies for a very healthy feed!

Some good fish options include whiting, haddock or hake.

I made bulk loads of this recipe just before my most recent hip surgery and froze in single serve containers. This was super helpful for when I was on crutches and unable to cook for myself. Whenever I needed a meal and my partner wasn't at mine to cook dinner, I could just whip one of these out of the freezer and chuck it in the microwave!

Coconut Turmeric Fish Curry with Brown Rice and Quinoa

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Very colourful, nutrient packed meal, that is easy to cook in bulk!

Ingredients

400g white fish
1 cup of brown rice and quinoa mix
1 head of broccoli, cut into small even sized florets
1 large capsicum, cut into 2cm squares
2 large carrots, cut into even sized 2cm pieces
120g of baby spinach
1 lime
1 can of chickpeas, drained and rinsed
1 can of coconut milk
1 onion, diced
6 garlic cloves, crushed
1 piece of ginger approx 2 x 4cm, grated
2 tbsp finely chopped fresh coriander
1 vegetable stock cube
2 tbsp of curry powder
2 tbsp of turmeric
1 tsp chili powder (and flakes if you want more spice)
1 tsp of salt

Method

Get the brown rice/quinoa cooking, following the packet instructions
Boil 1 cup of water and mix in stock cube.
In a large saucepan, heat 1 tbsp of oil over medium heat. Add onion and cook stirring until it’s just beginning to soften, approximately 3 minutes, then add garlic and ginger and cook for 1 more minute. Add spices and stir
Add broccoli, carrots, capsicum, stock, coriander, coconut milk, juice of 1 lime and 1 tsp of salt. Bring to boil and simmer until your desired softness is achieved (10 minutes for slightly crunchy, 15 minutes for softer)
While the vegetables are cooking, heat 1 tsp of oil in a fry pan. Cook the fish until it is cooked through, cooking time will vary depending on thickness of the fish. Internal temperature should be around 50-52°C
When the vegetables are almost at your desired crunch, add chickpeas and spinach and stir through until the spinach has wilted
Serve with brown rice and quinoa mix