Fish curry with roasted sweet potato and pumpkin
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The deep and earthy savoury spices in this dish call for a delicious curry, served on golden roasted veg.
Ingredients
Orange sweet potato (kumara)
300 g, cut into 3cm pieces
Pumpkin
200 g, cut into 3cm pieces
Brown onion
1 small, chopped
Garlic
1 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Curry powder
2 tsp
Ground cumin
1 tsp
Vegetable oil
2 tsp
Mustard seeds
1 tsp, white
Salt reduced chicken stock
½ cup(s)
Light canned coconut milk
⅔ cup(s), (165ml)
Ling, raw
500 g, cut into 3cm pieces
Fresh coriander
⅓ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Place the sweet potato and pumpkin on a large baking tray lined with baking paper. Lightly spray with oil. Bake for 15-20 minutes or until browned.
2
Meanwhile, process the onion, garlic, ginger, curry powder, cumin and 1-2 tablespoons water in a small food processor until a paste forms. Heat the oil in a medium saucepan over medium heat. Add the curry paste and mustard seeds and cook, stirring, for 1 minute or until fragrant.
3
Add the stock and coconut milk and bring to the boil. Reduce heat and simmer for 5 minutes. Add the fish and simmer for a further 5-10 minutes or until cooked through. Season with salt and pepper and stir in the coriander. Divide the pumpkin and sweet potato among serving plates and top with the curry.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.