Quick Fish and Broccoli Curry

This recipe is for when you definitely want curry in a hurry! It's less than 20 minutes from raw to ready and uses all fresh ingredients. Plus, it's super creamy but completely dairy free. Yum!

prep time
cooking time
Recipe by Christie Connelly


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


  1. 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.
  2. 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.
  3. Add the fish and broccoli and simmer for 5 minutes more, stirring occasionally, until the fish is cooked through and the broccoli is tender.
  4. Discard the cinnamon stick and serve with rice or noodles.