Description
A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.
Ingredients
- 2 cups water
- 1 cup uncooked brown rice
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 1 pound cod fillets, cut into chunks
- 1 ½ tablespoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 (14 ounce) can coconut milk
- 1 (16 ounce) package frozen stir-fry vegetables
- 1 tablespoon cornstarch
Instructions
- Bring the water and rice to a boil in a pot. Cover
- reduce heat to low
- and simmer 45 minutes.
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic
- and cook 1 minute. Mix in cod
- and season with curry powder
- chili powder
- turmeric
- cumin
- salt
- and pepper. Pour in the coconut milk
- and mix in frozen vegetables. Cover
- and cook 10 minutes
- or until vegetables are tender and cod is easily flaked with a fork.
- Drain 1/2 cup liquid from the skillet into a bowl
- and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6