Monkfish, Butternut Squash & Spinach Curry
Prep Time: 20min Cooking Time: 30min
Ingredients serve 4
Wild monkfish tail (enough to serve 4), cut into bite sized chunks
1 medium organic butternut squash, peeled, deseeded and chunky chopped
1 medium organic white online finely chopped
4 large handfuls organic spinach, shredded
1 organic apple, grated
2 cloves organic garlic, crushed
1 tin organic full fat coconut milk (I like Biona)
1 tbsp aprox organic creamed coconut
1 tbsp organic coconut oil
Juice of 1 organic lemon
Large handful fresh coriander, shredded
For the spice blend:
2 tsp organic ground coriander
2 tsp organic turmeric powder
1 tsp organic paprika
1 tsp organic ground ginger
½ tsp organic hot chilli powder
Sea salt to taste
1. Measure out the spice mix and combine in a small bowl. Rub half of the mix into the fish
2. Heat the coconut oil on a medium heat in a large saucepan and add the onion and garlic, sauté until translucent. Then add the remaining spice mix, stir and cook for just a couple of minutes.
3. Now add the squash and apple and stir to coat in the spices.
4. Pour the coconut milk into the pan, add the creamed coconut and simmer for 10 minutes.
5. Now add the fish and continue cooking for around 15 minutes, or until the fish is cooked through.
6. Stir the spinach into the curry and leave to wilt for 3-5 minutes.
7. Add the coriander and lemon and serve.
Adapted from Karen Maidment’s Meals That Heal – Anti Inflammatory Health Care & Free From Cooking available at www.purebodybalanceshop.co.uk or Amazon