Turmeric fish and coconut curry
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, finely diced
- 3 cloves garlic, finely chopped
- 2.5cm piece fresh ginger, peeled and finely grated
- 1 long red chilli, finely sliced (with seeds)
- handful curry leaves
- 1 heaped teaspoon ground turmeric
- 1 teaspoon ground coriandercilantroX
- 2 medium tomatoes, diced
- 1 1/2 cups fresh vegetable stock
- 1/2 cup red lentils
- 400g fish fillets like snapper or hoki
- 1 cup trimmed and chopped green beans
- 1/2 cup reduced-fat coconut milk
- 2 tablespoon roughly chopped fresh coriandercilantroX
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Instructions
1 Heat the oil in a large non-stick sauté pan set over medium-high heat. When hot, add the onion and cook for 5 min or until softened and starting to brown.
2 Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring, for 1 min or until fragrant.
3 Add the tomatoes, stock and lentils to the pan. Stir, then bring to the boil over a medium heat and simmer for 12–15 min or until the sauce is thickened and the lentils are tender.
4 Meanwhile, cut the fish into 4cm pieces. Add the fish and coconut milk to the pan and cook over a gentle heat for 2–3 min. Add the beans and cook for a further 3–4 min. Remove the pan from the heat, season with freshly ground black pepper and stir in the coriander. Serve in warmed bowls.
HFG tip
TO FREEZE Allow the curry to cool, then freeze in portions. Defrost fully in the fridge overnight, then reheat in a pan over a medium heat until hot all the way through.
Nutrition Info (per serve)
-
Calories 458cal
-
Kilojoules 1916kJ
-
Protein 41g
-
Total fat 17g
-
–Saturated fat 8.2g
-
Carbohydrates 29g
-
–Sugars 11g
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Dietary fibre 7.8g
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Sodium 354mg
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Calcium 153mg
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Iron 5.2mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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