(V) this coconut curry contains fish which you can omit for a full vegetarian dish
So in The Greenwich Mummy’s household, Daddy P recently decided to stop eating meat products, adopting a pescetarian diet. I, however, still enjoy my meat products on top of our new food diet. The popular new label for people like me is ‘flexitarian’ – someone who is semi-vegetarian and enjoys vegetarian meals but still consumes all animal, fish, egg and dairy products.
Being Vietnamese, I love my meat dishes but we also have a lot of healthy vegetarian dishes too which is a nice balance. Our little family have been on this pescetarian diet for about 4 months now and the transition has been really smooth. The kids don’t mind it and Daddy P has done really well considering he was the biggest meat-eater out of all of us. He hasn’t missed eating meat at all! I guess because we’re still eating fish, shellfish, egg and dairy products we’ve still got a wide variety of protein sources in our diet so it’s not too noticeable. Some may even say cutting out red meat is a healthy thing to do.
A curry is a great dish to enjoy any time of the year, similar to soups, but I especially love it in the winter and the summer. Winter because you can have a mean hearty curry to get you through the cold nights. Summer is a great time for curries because you can make it taste as light and as fresh as you like.
I originally wanted to make a haddock and butternut squash cashew curry but my local Sainsbury’s had run out of butternut squash so I bought some sweet potato instead and came up with this recipe. It tasted fantastic! I’m afraid my photos don’t do this dish any justice so you’ll have to just take my word for it. 🙂 It tastes like a cross between a Thai curry and a creamy fish dish. If you like your curry with heat, add in some chilli flakes but I preferred mine mild so made it without any spices.
Haddock, sweet potato and vegetable coconut curry recipe
- 2-3 haddock fillets (leave this out to make it a vegetarian/vegan dish)
- 3-4 whole carrots, sliced
- a handful of green beans (frozen or fresh)
- 2 medium sweet potatoes, peeled and diced
- 1/2 onion, sliced or diced
- 1 vegetable stock cube
- 2 tsp mild curry powder
- 1 tsp garam masala
- 1tsp cumin
- 1-2 tbsp sunflower oil for frying
- 100ml water
- 200ml coconut milk
- salt and pepper to taste
- On a medium heat, add the oil to the pan and fry onions until soft then add the sweet potatoes and fry for a further 7mins until soft but firm inside.
- Add the dry seasoning (curry powder, garam masala, cumin, salt and pepper) then add the veggie stock cube to 100ml water and pour into the pan. Let everything simmer for about 15mins.
- Add in the fish, veg and coconut milk and simmer for a further 7-10mins or until the fish is cooked and falling apart (flaky looking).
- All done! Serve with jasmine rice and enjoy. x