Sardine Curry

Prep time

10 minutes

Total time

45 minutes

Servings

4

Ingredients

2 tbsp coconut oil or ghee
1 yellow onion, thinly sliced
1 tbsp ginger, grated
3 cloves of garlic, grated
2 cups butternut squash, peeled and cubed
2 tbsp tomato paste
2 tbsp yellow curry paste
2 tsp turmeric
1 can full-fat coconut milk
2 cups vegetable broth
2 cups green beans, trimmed and diced
2 eggplants, diced
3 cans (106g) Brislings Sardines in Olive Oil, drained and flaked
Juice and zest of 1 lime
Cilantro, to garnish
Salt and pepper, to taste
Rice, for serving

Directions

Melt oil or ghee in a large pot over medium-low heat.
Add the onion, ginger, garlic and squash and sauté for 3 minutes or until fragrant.
Add the tomato paste, curry paste and turmeric and cook for another 2-3 minutes.
Pour in the coconut milk and vegetable broth and bring to a simmer. Simmer for 10 minutes. Add in the green beans and eggplant and simmer for another 10 minutes or until squash is tender and easily pierced with a fork. Season with salt and pepper.
Stir in the sardines, lime juice and lime zest.
Serve over rice and garnish with cilantro.

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