Coconut, Ginger and Lime Seafood Curry
4 large, fresh, tail-on Scallops
2 medium Cod fillets
Sugar snap peas
1 large onion
2 sweet bell peppers
1 vegetable stock cube
400ml coconut milk
400 ml no sugar almond milk
1 inch by 1 inch square of ginger
6 fresh garlic cloves
1 tbsp cumin
2 tbsp cayenne pepper
What to do with them...
Chop the onion, ginger and garlic and shallow fry in 1 tsbp coconut oil with the cumin.
Add to the coconut and almond milk in a large pan, stir in the vegetable stock cube and cayenne pepper. Bring to the boil.
Add the scallops, cod, peppers, sugar snaps and a large handful of spinach leaves.
Simmer for 10 mins until fish is cooked through.
Squeeze in the lime juice and stir.
Serve on bed of fresh organic spinach leaves.