Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Mix 2 tablespoons of coconut oil, the turmeric and cinnamon in a small roasting tin or dish. Heat in the preheated oven for a few minutes, then add the sweet potato and coat in the seasoned oil. Return to the oven and roast for 30-40 minutes.
2. For the spice mix, dry-toast the coriander, cumin and fennel seeds in a frying pan for 1-2 minutes or until they smell fragrant, then grind to a fine powder using a pestle and mortar or blend in a spice grinder. Next, toast the garam masala in the pan and mix it with the other spices. Remove 1 teaspoon of the spice mix to mix with the finely chopped pistachios and set aside.
3. In a large pan, heat 1 tablespoon of the coconut oil and sauté the chilli, ginger and garlic. Add the rest of the spice mix and then the spinach, in batches, stirring between each addition, until it has all wilted.
4. Now add the almond milk and creamed coconut to the pan and cook everything for a further few minutes, then blend using a stick blender. Add the lime juice and some seasoning and set aside.
5. Place all the cauliflower florets in a food processor and whiz to a rice consistency. Heat the remaining tablespoon of coconut oil in a pan, add the 'riced' cauliflower and a splash of water, and heat for 5-10 minutes in a covered saucepan. At the same time, reheat the sauce until it is at a gentle bubble, then add the fish and gently poach it in the sauce for 3-4 minutes, gently stirring occasionally.
6. Serve the curry with the cauliflower rice topped with the cubes of sweet potato and scattered with the pistachio-spice mix. Serve the lime wedges on the side.