Updated: Dec 16, 2019
Dairy-free. Gluten-free. Low FODMAP. Vegan (if using tofu).
1 x Red capsicum
1 tbsp Curry powder
1 tsp ground Turmeric
1 tsp ground Coriander
1 tsp Sweet paprika
1 x 400ml Coconut cream
1 x 400ml Coconut milk
3 x Zucchinis
1 x bunch of Bok choy
3/4 cup Corn
1 x Low FODMAP stock cube
750g Basa fillets (use firm tofu if you would like it to be vegan)
Fresh coriander + chilli to serve
Steamed brown rice to serve
Heat oil in a medium sized pot. Saute capsicum, stirring for 1 minute. Add curry powder, turmeric, coriander and paprika, cook for 30 seconds or until aromatic.
Add roughly diced (3cm x 3cm) zucchini and saute. Then add coconut milk, coconut cream and stock cube. Leave to simmer for about 10 minutes.
Add fish (chopped into 4cm x 4cm pieces), bok choy and corn. Cook until fish is cooked through - about 10 minutes.
Allow to cool before portioning into your lunch containers. Top with fresh coriander and chilli. Serve with brown rice or quinoa.