A very simple curry recipe using seasonal butternut squash. The cabbage rice gives you the rice texture, without the heaviness- and trust me it is still very filling!
Just make sure you use a hard white fish like Pollock or Kohli which wont completely fall apart when cooked.
Ingredients- serves 4-5
1 tbsp coconut oil
1 tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder
1 red onion, or normal onion, sliced
2 garlic cloves, grated
1 tsp ginger paste/ fresh ginger grated
500g white fish, I used Pollock, but Kohli would work too (I used frozen and added it straight to the pan without defrosting)
400ml chopped tomatoes
400 ml coconut milk
400g black eyed beans
1 chopped red chilli
Handful fresh coriander
1 cabbage head
Method
Heat the oil in a large pan. Then add the spices, frying only for a minute to release the flavours.
Next add the onion and fry on a low heat until soft. Then add the ginger and grated garlic, cook for a few minutes.
Next add the chopped tomatoes and about 200ml of water. Bring to the boil, then add the fish (if using frozen), coconut milk and black eyed beans. Cook with a lid on for around 15 minutes.
Meanwhile, to make the cabbage rice, simple grate the cabbage head, then place into a microwaveable bowl to heat later.
Season the curry and add the chopped chilli, then leave to cook for another 20 minutes- don’t stir too much otherwise the fish will completely breakdown.
When ready, heat the cabbage rice in the microwave for 2 minutes. Then add the fresh coriander, finely chopped, to the curry and cook for a final 2 minutes.
Kinoah Food Blog 