Tuesday, May 25, 2010
Spinach zucchini potato and fish brown rice red curry hotpot
When it's cold I love to get a one pot dish happening, it's quick and very nutritious and keeps me warm and nourished.
This hot pot is using a bunch of left over ingredients you can substitute the fish for tofu or chickpea's if your vegetarian.
1/2 brown onion, diced small
1 tablespoon red curry paste ( I like west country spice company available at always organics
small amount organic ghee or extra virgin olive oil
1/4 red capsicum, cut into julienne or sliced
1 zucchini , sliced diagonally
4 small potatoes, sliced thinly
5 spinach leaves, cut very fine
2 pieces blue eyed cod
1 cup brown rice
1 litre vegetable stock (I use marigold organic swiss vegetable bouillon when no time for homemade)
In a saucepan gently saute the onion in ghee or oil and add red curry paste stir around add potatoes and rice and stock cook for 20 minutes with lid on the saucepan and once rice is soft add he remaining ingredients and cook for a further 10 minutes.
Serve steaming in a a bowl