Ingredients
1 tablespoon vegetable oil
1 clove garlic, finely chopped
3cm piece fresh ginger root, grated
1 teaspoon curry powder (such as Keens)
2 tomatoes, diced
1/2 cinnamon stick
200ml coconut cream
125ml Vitasoy Original Soy Milk
400g firm white flesh fish, diced into 3cm cubes
1 small head of broccoli (about 300g), cut into florets
Method
- Heat the vegetable oil in a large deep frying pan over low heat and add the garlic, ginger and curry powder. Fry for 1 minute until fragrant, then add the tomatoes and cinnamon stick and stir to combine.
- Pour in the coconut cream, soy milk and 250ml (1 cup) of water. Increase the heat to medium and simmer for 5 minutes until the tomatoes start to soften. Mash tomatoes with a fork into the sauce to thicken it and then add salt to taste.
- Add the fish and broccoli and simmer for 5 minutes more, stirring occasionally, until the fish is cooked through and the broccoli is tender.
- Discard the cinnamon stick and serve with rice or noodles.
