Curry Coconut Calamari

  • Serves: 3 people
  • Prep Time: 30 minutes



  1. In a large pan heat your coconut oil and cook your onions until slightly browned, add your garlic and ginger paste and cook until aromatic.
  2. Shortly after add your spices and allow to toast lightly for about 7 minutes then add your tomato ragu and coconut milk and bring them to the boil, mixing gently.
  3. Add your lemon and calamari and allow to simmer until just cooked. Serve hot with Coconut rice.
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