Fish Curry

Loaded with vegetables, this fish curry comes together quickly and easily. It tasted delicious, will nourish you and your baby, and will no doubt become a family favourite.

| Serves 4 |

Ingredients

1 ½ tbsp coconut oil

3 spring onion, finely sliced

1 garlic clove, curshed

½ tsp ginger, grated

1 tsp curry powder

1 tbsp tomato paste

1-2 tbsp lemon juice

1 medium sweet potato, peeled and cubed

1 medium carrot, grated

1 cup coconut cream/milk

1 cup vegetable broth or water

3-4 white fish fillets (450-600g), cubed

1 cup baby spinach, chopped

2 tbsp fresh coriander, finely chopped (optional)

salt and pepper to taste

Method

In a large frying pan, heat the coconut oil. Add spring onion, garlic, ginger, curry powder, tomato paste and lemon juice to the pan and cook for 2-3 minutes.

Add the sweet potato and carrot and cook for a further 2 minutes.

Stir through the coconut cream and broth and allow to simmer for 5 minutes. Then add the fish and spinach and cook for another 5 minutes.

Season with coriander (if using), salt and pepper and serve with brown rice or quinoa.

This dish will keep in the fridge for up to 3 days and can be frozen for up to 4 months.

*This recipe is from the book Wholesome Child by Mandy Sacher