Bulk Prep Lunch: Coconut Fish Curry

Updated: Dec 16, 2019


Dairy-free. Gluten-free. Low FODMAP. Vegan (if using tofu).

INGREDIENTS

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

METHOD

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.

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