Yellow Fish Curry

This easy to make Yellow Fish Curry is packed full of flavour and perfect served with rice. Feel free to swap the fish for chicken or a vegetarian option. You can also omit the fish if you wish - all of these options are delicious!

Ingredients

1 tbsp olive oil or coconut oil

1/2 onion diced

2 cloves garlic minced

1/2 red capsicum sliced

1 carrot peeled and diced

1/4 cauliflower cut into florets

1 & 1/2 cups coconut milk

2 tbsp tamari or coconut aminos

1 tsp Changing Habits Ginger Powder

1 tsp Changing Habits Vegetable Stock Powder

1 tsp Changing Habits Curry Powder

1 tsp Changing Habits Turmeric

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

1/2 cup green beans

1/2 cup snow peas

2 fillets of white fish chopped into chunks (we used barramundi)

handful baby spinach leaves

To serve

Rice

lime wedges

small handful coriander

Directions

Heat a frypan over a medium/high heat.

Add the oil, onion, garlic, capsicum, carrot and cauliflower. Cook for approximately 10 minutes.

Add the coconut cream, tamari, ginger powder, vegetable stock, curry powder, turmeric and salt and pepper.

Bring to a boil and then turn down to low to simmer.

Add the green beans, snow peas and fish. Place a lid of the frypan and simmer for 15 minutes or until the sauce has thickened and the fish is cooked through.

Add the baby spinach. Stir through and remove from heat.

Serve with rice, lime wedges and coriander. Add fresh chilli if you like a little spice!

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