Sardine Curry

Prep time

10 minutes

Total time

45 minutes




  • 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 


  1. Melt oil or ghee in a large pot over medium-low heat.  
  2. Add the onion, ginger, garlic and squash and sauté for 3 minutes or until fragrant.  
  3. Add the tomato paste, curry paste and turmeric and cook for another 2-3 minutes.  
  4. 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. 
  5. Stir in the sardines, lime juice and lime zest.  
  6. Serve over rice and garnish with cilantro.  

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