- ²/³ cup brown rice
- spray oil
- 1 spring onion, chopped
- 1 clove garlic, finely chopped
- 5cm piece ginger, finely chopped
- 1 carrot, diced
- 400g can chopped tomatoes
- 1 tablespoon curry powder
- ½ teaspoon ground black pepper
- ½ teaspoon chilli flakes
- 1 lime, juice and zest
- 2 cups baby spinach
- 350g firm white fish, eg tarakihi
- fresh coriandercilantroX to garnish
- 2 tablespoons low-fat plain yoghurt, to garnish
1 Cook rice according to packet instructions.
2 Spray a pan with oil and set over a medium heat. Add spring onion, garlic, ginger and carrot and cook, stirring, for 3 minutes. Add tomatoes, spices and zest and bring to a simmer. Lower heat and simmer for 5 minutes.
3 To the pan, add spinach and cook until wilted. Add fish and lime juice and gently combine. Cook for 2 minutes, or until fish is cooked through.
4 Serve fish with rice, garnished with coriander and yoghurt.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 2g
Dietary fibre 9g
Make it vegan: Swap fish for cubed tofu and add at step 2. Use coconut yoghurt instead of dairy yoghurt.
Make it gluten free: Check curry powder is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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