Name: Coconut & Butternut Squash Fish Stew
Total time: 50 min
Yield: 2
Ingredients: ½ tbsp olive oil; 1 onion, peeled and sliced (approximately 100g/4oz); 1 tsp ground ginger; 1 tsp turmeric; 1 tsp mild curry powder; 1 x 400g tin chopped tomatoes; 1 x 400ml tin light coconut milk; 150g/5oz butternut squash, cut into 1cm/½in cubes; 1 vegetable stock cube dissolved in 100ml/4fl oz water; 80g/3¼oz ready prepared spinach; 100g/4oz frozen prawns; 200g/7oz white fish fillets, cut into bite-sized pieces; 1 x 250g/9oz bag wholegrain microwave rice; Lime juice, to taste; A handful of fresh coriander

VMG Recipes