Making your own curry can be so quick & easy and it means you can skip a lot of the saturated fat that comes with the take-away version as well as loading up on fibre & nutrients. It's also a lot cheaper - this worked out to be just $3.65 per serve!
Ingredients:
1 small pumpkin, diced
1 onion, sliced
2 tab green curry paste
400ml tin light coconut milk
1/2 head cauliflower, cut into small pieces
1 large zucchini, sliced or diced
500g piece of fish (I used swordfish as it holds its shape well)
a bunch of fresh coriander, chopped
1 cup basmati rice
Method:
Boil or microwave the pumpkin in water until soft (5-10 min).
Heat 1 tsp oil in a large frying pan, then saute the onion and curry paste over a medium heat until the onion is softened. Add the coconut milk to the frying pan with the pumpkin, cauliflower, zucchini & 1/2 cup water and simmer about 10 min until all the vegetables are soft.
Cook the rice according to the instructions on the packet.
Cut the fish into bite-size pieces and add to the mixture. Simmer over a low heat about 5 minutes until the fish cooked (it should be white all the way through).
Stir through the coriander and serve with the rice.
Serves 4-5
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