Ingredients
- 2 tbsp unsalted butter or ghee
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 baby bell pepper, thinly sliced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- ¼ cup cilantro stems, roughly chopped
- 2 tbsp red curry paste
- 2 cups butternut squash, large dice
- 2 cups cherry tomatoes
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- 10 mussels, scrubbed of any grit (discard any mussels that have opened)
- 2 cans (175g) Gold Seal Mackerel in Olive Oil, drained
- 2 cups spinach
- 1 lime, juiced
- Salt and pepper to taste
- Rice, for serving
- Cilantro, for garnish
Directions
- Melt the butter or ghee in a medium pot over medium-low heat. Add the onion, garlic, ginger
and baby peppers and saute for 3 minutes or until soft and translucent. - Add the cumin seeds, turmeric, cilantro stems and curry paste and cook for 3 minutes or until
fragrant. - Add in the butternut squash and tomatoes and mix to combine. Season with salt and pepper.
- Add in the broth and bring to a boil. Turn down to simmer and cover. Cook for 15 minutes or
until the squash is fork-tender. - Add the coconut milk and bring to a simmer.
- Add in the mussels, Mackerel, spinach and lime juice. Season to taste with salt and pepper.
- Serve over rice with fresh cilantro and enjoy!
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