Fish & Spinach Curry,
Cauliflower ‘Rice’ & Pistachios

GLUTEN-FREE, DAIRY-FREE

I love the vibrant contrasting colours and nutrients this curry provides. Spinach and sweet potato provide beta-carotene that our bodies convert into vitamin A, which helps to support our eye sight and the growth and development of our cells; vitamin C which helps to support our immune system enabling us to fight colds and infections, and vitamin K which helps our blood to clot properly if we cut or injure ourselves. The cauliflower provides an excellent base, adding extra nutrients and fibre to help support our digestion.

serves 4 


INGREDIENTS

1 cauliflower, in florets, tough stalk discarded
800g boneless skinless white fish, such as cod or monkfish, cut into large chunks4 tbsp coconut oil
1 tsp ground turmeric
1 tsp ground cinnamon
1 large sweet potato (about 400g), peeled and cubed
100g salted pistachio nuts, shelled and finely chopped
1 green bird eye chilli, finely chopped (deseeded if you don’t like things too spicy)
1 tbsp grated root ginger
6 garlic cloves, grated
400g baby-leaf spinach
500ml almond milk
75g creamed coconut, grated
1 lime – half juiced, the other half cut into wedges
salt and pepper

For the spice mix

2 tsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp garam masala


STEP-BY-STEP

Preheat the oven to 180°C, fan 160°C, gas 4. Mix 2 tablespoons of coconut oil, the turmeric and cinnamon in a small roasting tin or dish. Heat in the preheated oven fora few minutes, then add the sweet potato and coat in the seasoned oil. Return to the oven and roast for 30-40 minutes.

For the spice mix, dry-toast the coriander, cumin and fennel seeds in a frying pan for 1-2 minutes or until they smell fragrant, then grind to a fine powder using a pestle and mortar or blend in a spice grinder. Next, toast the garam masala in the pan and mix it with the other spices. Remove 1 teaspoon of the spice mix to mix with the finely chopped pistachios and set aside.

Ina large pan, heat 1 tablespoon of the coconut oil and sauté the chilli, ginger and garlic. Add the rest of the spice mix and then the spinach, in batches, stirring between each addition, until it has all wilted.

Now add the almond milk and creamed coconut to the pan and cook everything for a further few minutes, then blend using a stick blender. Add the lime juice, season to taste and set aside.

Place all the cauliflower florets in a food processor and whizz to a rice consistency. Heat the remaining tablespoon of coconut oil in a pan, add the ‘riced’ cauliflower and a splash of water, and heat for 5-10 minutes in a covered saucepan. At the same time, reheat the sauce until it is at a gentle bubble, then add the fish and gently poach it in the sauce for 3-4 minutes, gently stirring occasionally.

Serve the curry with the cauliflower rice topped with the cubes of sweet potato and scattered with the pistachio-spice mix. Serve the lime wedges on the side.