I order some delicious chicken curry takeout from a local Indian restaurant almost weekly. It’s one of my favorite meals, but I must admit it’s not the healthiest of dinner choices. The curry sauce is thickened with heavy cream and butter, which are both inflammatory ingredients for me. In an effort to lighten the negative effects of my favorite mid-week meal, I decided to make my own version with more veggies, no dairy, and flaky whitefish instead of chicken. It was so delicious!
The best part is that it’s super easy to make, and there are relatively few ingredients when compared to other curry recipes. I hope you enjoy it as much as I do!
- 1/2 tablespoon of coconut oil
- 4 cod fillets
- 1 cup of sliced mushrooms
- 1 zucchini, sliced
- 1 big handful of sugar snap peas
- 1/2 cup of chopped green onions
- 2 teaspoons of minced garlic
- 1 tablespoon of turmeric
- 2 teaspoons of ground ginger
- 4 teaspoons of gluten free coconut aminos (or GF soy sauce)
- 1 can of coconut milk (13-ish ounces)
- 1/4 cup of chopped cilantro
- 2 tablespoons of lime juice
- Salt and pepper to taste
- Heat the coconut oil in a large skillet on medium heat. Sear the cod fillets on both sides (about 4 minutes per side).
- Add the mushrooms, zucchini, garlic, peas, and green onions and saute until softened.
- Add the coconut milk, turmeric, ginger, and coconut aminos and simmer for about 5 minutes until the sauce is hot and the fish is cooked through.
- Stir in the lime juice, cilantro, salt, and pepper.