Korma Curry Halibut

Ingredients

• 1 Tbsp vegetable oil
• 1 Ea onion, large, chopped
• 1 Ea garlic clove chopped
• 1 Ea red bell pepper chopped
• 15 oz baby corn, drained
• 1 C broccoli florets
• C portobello mushrooms sliced
• 4 oz snow peas
• 15 oz korma curry simmer sauce
• 16 oz yellow potatoes, diced
• 1 Tbsp tomato paste
• 1 C veggie stock
• 8 oz halibut, cut into chunks
• Basmati rice for serving

Preparation

1. Heat the oil in a deep pan and gently fry the onion, mushrooms, potatoes, red pepper and garlic for about 5 minutes until soft. Add the baby corn, broccoli and snow peas. Cook for 2-3 minutes. Add the korma curry sauce and stir-fry for 1-2 minutes. Stir in the tomato paste and cook for another minute or until evenly distributed. Slowly add the veggie stock and stir. Bring to a simmer. Cook until potatoes are softened, then add the halibut chunks. Cook the fish for 5 minutes or until the fish flakes easily. Serve immediately with the basmati rice.

• Type: Lunch, Dinner
• Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
• Tags: Dinner, Entrée, Lunch, Seafood
• Print