¼ cup brown rice
1 tsp coconut oil
½ red onion, finely sliced
2 tbs curry powder
300g firm white fish, cut into 4cm chunks
1/2 head cauliflower, cut into small florets
100ml coconut milk
1/2 cup frozen peas, defrosted
Salt and pepper, to taste
2 tbsp roughly chopped coriander
1) Place rice, ½ cup water and ¼ tsp salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
2) Meanwhile, heat a medium saucepan over a low heat and sauté coconut oil and onions for 5 minutes. Add curry powder and continue to cook for a few more minutes
3) Add fish and cauliflower and toss to coat. Add coconut milk and 100ml of water and simmer for 8-10 minutes. Stir through peas and adjust seasoning.
4) Divide curry and rice between two plates and top with coriander to serve.
For more information on Tiffiny Hall’s online health and fitness program, head over to www.tiffxo.com
Copyright © 2020 Bondi Beauty, All Rights Reserved.