Curry dishes are one of my favorite and most frequently cooked meals. The spices are some of my favorites and the versatility makes the dish so easy for a healthy go-to. I often times throw in hearty vegetables like sweet potato, cauliflower, potato, and beans like chickpea. Now that the weather is warming up I opt for lighter versions with seafood and keep the base more broth like. You can easily make this more hearty by plating over a bed of rice, but I enjoy it lighter. Seafood is a great source of protein. It is also rich in vitamins and minerals and Omega 3’s which is great for the brain and body.
- Coconut oil or ghee
- 2 minced garlic cloves
- 1 tbsp fresh grated ginger
- 2 tbsp red curry paste
- 1 tsp curry powder
- 1 can coconut milk
- 2 servings of fish filets - I use 1 salmon 1 cod
- 1 red bell pepper cut into matchsticks then halved
- 1 cup steamed cauliflower florets
- salt & pepper
- cilantro for serving
- Heat oil in a large pan over medium to high. Add garlic, ginger, curry paste and powder. Cook for 30 seconds to 1 minute. Add coconut milk and large pinch of salt and cook for a few minutes until milk bubbles slightly. Add peppers, cauliflower, and chopped fish. Cover and simmer over medium heat for about 5 minutes, until fish is cooked through. Spoon into bowls and top with fresh cilantro.
*Like most foods, it is important to purchase the best quality, especially with seafood. This is a good article on seafood
** Meal prep and planning tips: on your prep day, get your garlic peeled. Cut up the bell pepper and steam the cauliflower. This cuts down on time and allows you to toss everything in and go!