Ingredients
Scale
- 1 tablespoon peanut oil
- 1 brown onion, diced
- 1 zucchini, diced
- 1 carrot, thinly sliced
- 400g butternut pumpkin, diced
- 2 heaped tablespoons yellow curry paste
- 400ml can coconut milk
- 700g snapper (or firm white fish), cut into 2cm pieces
- salt and pepper, to season
- Rice, to serve
Instructions
- Cook enough rice to serve required amount, follow packet for directions.
- Meanwhile, heat oil in a large saucepan.
- Add onion, zucchini, carrot and pumpkin, stir for 3-5 minutes or until onion has softened.
- Spoon curry paste over vegetables, gently stir to coat vegetables, cook for 1 minute.
- Pour in coconut milk and bring to the boil.
- Reduce heat to medium-low, cover with lid and simmer for 10 mins.
- Add fish and gently stir.
- Simmer, uncovered, for 5 mins or until fish is cooked through.
- Season with salt and pepper, serve with rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 6
- Calories: 369
- Sugar: 5g
- Sodium: 158mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 55mg
