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Sweet potato coconut curry
This curry can be made with cod fish or vegetarian by adding a hand full of nuts and seeds. A delicious combination!
Ingredients
1 tablespoon coconut oil
1 brown onion, finely chopped
1 carrot, thinly sliced
1 zucchini, thinly sliced
400 g sweet potato, cut into 2cm pieces
2 tablespoons yellow curry paste
400 ml can coconut milk
500 g firm white fish fillets (such as cod filet), cut into 3cm pieces
1/2 cup coriander leaves
Preparation
Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and sweet potato and stir-fry for 5 minutes or until onion softens.
Add the curry paste. Cook, stirring, for 1 min until vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until sweet potato is tender.
Add the fish and stir gently to combine. Simmer, uncovered, for 5 minutes or until fish is cooked through. Season with sea salt and ground pepper.
Sprinkle curry with coriander.
Optional: serve with zucchini pasta, rice or quinoa