Wholesome Child: A Complete Nutrition Guide and Cookbook written by Mandy Sacher contains eight nutritional best practices and more than 140 unique recipes that transition families to a healthier way of eating. As part of a four part series I have been lucky enough to share three recipes with you so far – Cashew and Cauliflower Mayonnaise, Chocolate Zucchini Muffins and Chia Raspberry Jam. This final recipe is a showstopper meal perfect for all the family… Easy Fish Curry!
Prep time: 15 mins
Cooking time: 15 mins
1½ tbs coconut oil
3 spring onions, finely sliced
1 garlic clove, crushed
1/2 tsp ginger, grated
1 tsp curry powder
1 tbs tomato paste
1-2 tbs lemon juice
1 medium-sized sweet potato, peeled and cubed
1 medium-sized carrot, grated
1 cup (250ml) coconut cream/milk
1 cup (250ml) low-sodium vegetable broth or filtered water
3-4 white fish fillets (450-600g) (snapper, hoki), cubed
1 cup (25g) baby spinach, chopped (optional)
2 tbs fresh coriander, finely chopped
sea salt and pepper
Heat coconut oil over medium heat in a large frying pan. Add onions, garlic, ginger, curry powder, tomato paste and lemon juice and cook for 2-3 mins, or until softened.
Add sweet potato and carrot and cook for another 2 mins.
Add coconut cream and broth and let simmer for 5 mins. Then add fish and spinach and cook for another 5 mins.
Season with coriander, salt and pepper and serve with brown rice or quinoa on the side.
Serving and storing leftovers: Serve immediately, store in the fridge for up to 3 days. Freeze for up to 4 months.
Tip: If you are using frozen fish fillets bake the fish at 200°C for 10-15 mins before adding to the curry to avoid it being too “fishy” for children.
To learn more about Mandy Sacher please visit the Wholesome Child website. Her book “Wholesome Child: A Complete Nutrition Guide and Cookbook” is available to purchase online and through iTunes, and you can connect with Mandy on Instagram and Facebook.
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