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Coconut Turmeric Fish Curry with Brown Rice and Quinoa

March 8, 2021
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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

  1. Get the brown rice/quinoa cooking, following the packet instructions
  2. Boil 1 cup of water and mix in stock cube.
  3. 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
  4. 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)
  5. 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
  6. When the vegetables are almost at your desired crunch, add chickpeas and spinach and stir through until the spinach has wilted
  7. Serve with brown rice and quinoa mix

Dairy Free

Flexible

Gluten Free

Low FODMAP

Nightshade Free

Pescatarian

Vegan

Vegetarian

Dairy Free

Dairy Free

Flexible

Flexible

Gluten Free Icon

Gluten Free

FODMAP Friendly Icon

Low FODMAP

Nightshade Free

Nightshade Free

Pescatarian

Pescatarian

Vegan

Vegan

Vegetarian

Vegetarian

Hi! I’m Stephie

A long-time sufferer of arthritis, I cook foods using ingredients that can help control the symptoms, and aim to reduce joint inflammation.

This site is dedicated to sharing my recipes, with the hope of helping others :)

Read more about my story here…

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