Fish/Tofu with Curry

I'm always looking for variety from week to week, so that it feels like we are eating out, but not having to pay for the high prices. Some of the curries I've tried to make, the smell of curry lingers in the house for days and it takes a long time. This is quick and easy and healthy! A complete one pot meal! What's better than that? This will serve 4-6 people. 

 

White Fish in Curry

Ingredients

2 cloves of garlic

1 onion

1 small knob of ginger

1 lime

1/2 head of napa cabbage

1 small bag of baby carrots

2-3 lbs of cod/halibut/seabass or another white fish OR 1 pack of firm tofu

1/2 tsp cumin

1/2 tbsp curry powder

1 tsp turmeric

1 can of coconut milk (14oz can)

1 can of diced tomatoes (28oz can)

Hardware

1 cutting board and knife

1 large pot

1 sheet pan with foil (only if you're using fish)

1. If you're using fish, preheat oven to 375F. 
2. If you want/like rice, make rice first. 
3. Mince garlic, dice onion, and slice ginger (it's okay to leave the skin on ginger)
4. Rinse and slice napa cabbage crosswise. 
5. Heat drizzle of olive oil in pot over medium heat. Once oil is shimmering, add onion and saute until onion is soft.
6. Add ginger, garlic, cabbage, and bag of carrots. Stir and mix in spices.
7. Add coconut milk and diced tomatoes (and tofu if using).
8. Increase heat to high and bring to a boil. Once boiling, reduce to medium low or low as long it's simmering. Cover and let simmer for 20min. 
9. Option step if using fish: Season fish on both sides with salt and pepper. Place on sheet pan and drizzle olive oil on fish. Roast until flesh is flaky and opaque. About 12 minutes. 
10. Serve curry with fish on top and garnish with lime wedges. Also great with rice.