Aromatic butternut-sweet potato and fish curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can (400ml) coconut milk1 cup almond milk2 tbsp korma or other curry powder1 tbsp dried cilantro1 cup chopped onions2 large zucchini, diced4 cups diced butternut squash and sweet potato2 tbsp ketchup6 pollock steaks or fillets4 tbsp light cream cheesesalt and pepper to taste
Spray a pot with cooking spray and sweat chopped onion and zucchini until softened. Add curry powder and dried cilantro and stir in until fragrant. Then stir in coconut and almond milk and add butternut squash and sweet potato and cover. Cook until softened. While vegetable curry is nearing readiness, bake pollock until just flaking. Add cream cheese and ketchup to curry and season to taste. Flake fish into large chunks and stir gently into sauce. Serve over rice (not included in calories).
Serving Size: Makes 4 servings
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 438.3
- Total Fat: 22.8 g
- Cholesterol: 10.0 mg
- Sodium: 383.4 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 6.7 g
- Protein: 22.7 g
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