Seafood curry

Seafood curry
Preparation time
10 mins
Cooking time
34 mins
4 people

Seafood curry.

It’s beam come true – a healthy and economical fish dish that will ‘surf’ you well.


Seafood curry



  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 1/2 cup korma curry paste
  • 400g can diced tomatoes
  • 1/2 cup Campbell’s Real Stock Vegetable
  • 500g pumpkin, cut into 3cm cubes
  • 200g yellow squash, quartered
  • 165ml can coconut milk
  • 300g marinara mix (see note)
  • 60g baby spinach
  • Steamed SunRice Basmati Rice, to serve


  1. Heat oil in a large saucepan over medium heat. Cook onion for 7 minutes or until light golden. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock. Stir to combine.
  2. Add pumpkin. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until just tender. Add squash. Cook for 5 minutes or until just tender.
  3. Stir in coconut milk and marinara mix. Increase heat to medium. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until seafood is cooked through. Stir in spinach. Cook for 1 minute or until just wilted. Serve with rice.

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