Fish & vegetable coconut curry

One night I had planned to make the chickpea curry I saw on Scandi Foodie’s blog however I left the recipe at work (and I didn’t have internet at home at the time) so I had to put my thinking cap on to try and remember the ingredients for this recipe. Then I realised that I actually didn’t have any chickpeas. But a couple of weeks earlier I had made a variation of the cauliflower curry recipe also on Scandi Foodie’s blog so I decided to do another variation on this recipe – luckily I did have cauliflower! That day I had purchased a piece of fish from the supermarket and decided that this would work well with the cauliflower.I started off with the core ingredients, cauliflower (which actually happened to be a frozen mix of cauliflower, broccoli and carrot), fish and coconut cream and then added spices to taste.Both versions of my cauliflower curry turned out really well – they were flavourfull and wholesome, perfect for winter dinners.So I will attempt to write out a recipe but I suggest you just do what I did and add what you have in the cupboard at the time and play around with different spices to taste!My gluten free chicken and vegetable curry with coconut milk Ingredients (serves 1)Method