Aromatic butternut-sweet potato and fish curry

1 can (400ml) coconut milk
1 cup almond milk
2 tbsp korma or other curry powder
1 tbsp dried cilantro
1 cup chopped onions
2 large zucchini, diced
4 cups diced butternut squash and sweet potato
2 tbsp ketchup
6 pollock steaks or fillets
4 tbsp light cream cheese
salt and pepper to taste

Great garnished with some fresh cilantro at the end. The cream cheese and ketchup sound like weird additions, but you'll have to trust me on this!

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