PointsPlus Fish and Vegetable Curry
Recipe GLPRa17e8bb194e59b
A fragrant and warming Southeast Asian-inspired curry brimming with tender lingcod, vegetables, and aromatic spices. Brown rice simmers directly in a coconut-based broth infused with garlic, ginger, curry powder, and fresh cilantro, while broccoli and tomatoes add wholesome nutrition and vibrant flavor. This one-pot dish delivers comfort and healthy eating in every spoonful.
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Ingredients
Cooking spray
2 teaspoons canola oil
3 medium cloves garlic, minced
1 tablespoon minced fresh ginger
2 large onions, chopped
2 tablespoons mild curry powder
1 bay leaf
3 medium tomatoes, chopped
1 cup fresh cilantro leaves
1 cup light coconut milk
2 cups water
1 teaspoon salt
1 cup long-grain brown rice, rinsed and drained
3 cups fresh broccoli florets
1½ pounds lingcod fillets (about 1-inch thick), cut into 1-inch cubes
½ lime Juice of ½ lime
Directions
Lightly coat the inside of a large, heavy pot with cooking spray. Place the pot over medium-high heat. Once hot, add the canola oil. When the oil shimmers and is fragrant, stir in the minced garlic and ginger. Cook, stirring occasionally, until the mixture becomes aromatic and the raw bite of the garlic subsides, approximately 1 to 2 minutes.
Add the chopped onions to the pot and cook, stirring frequently, until they become translucent and develop light golden edges, about 5 to 8 minutes. Sprinkle the curry powder and bay leaf over the onions, stir to combine thoroughly, and continue cooking while scraping the bottom of the pot occasionally until the curry powder becomes fragrant and releases its oils, approximately 1 to 3 minutes.
Stir in the chopped tomatoes and ¼ cup of the cilantro leaves. Pour in the coconut milk, water, and salt. Increase heat to high and bring the mixture to a rolling boil. Stir in the rinsed brown rice and return the liquid to a boil. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently until the rice is tender and the liquid is absorbed, approximately 20 minutes.
Carefully stir the broccoli florets into the rice mixture. Continue simmering, uncovered, for 3 to 5 minutes until the broccoli is just beginning to soften. Gently fold in the lingcod cubes and cook uncovered until the fish is cooked through and opaque, with an internal temperature of 145°F, approximately 6 to 8 minutes. Remove from heat, drizzle with the fresh lime juice, and serve hot, garnished with the remaining ¼ cup of cilantro if desired.
