https://www.goodhousekeeping.com/.../a26144717/sweet-potato-cod-traybake Cook this tasty vegan curry for an exotic yet easy family dinner. Note: Season the curry sparingly with salt to taste, as the broth should already be salty (depending on the brand you use). 2 x 100g smoked basa fillets†, 1 Knorr vegetable stock cube†. Percentages are based on an adult's daily intake. Serve with brown rice, chilli & fresh coriander. https://www.jamieoliver.com/.../sweet-potato-chickpea-amp-spinach-curry Loved this! Add the garlic, ginger, poblano pepper and curry and stir around for 1-2 minutes until fragrant, without burning. Find out more. This is our estimate based on online research. Cut the fish filets into medium-sized pieces and season them with a little salt and … We send you everything you need to cook amazing recipes like this, delivered right to your door. By continuing to browse the site Turn off heat, cover, and let sit for 5 minutes. Heat the oil in a large deep frying pan or wok over a low heat. Add the sweet potato pieces and pour in the broth. … Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-low heat, Once hot, add the chopped onion with a pinch of salt and cook for 5-8 min or until softened, Remove the coconut cream from the sachet[s] and chop it roughly, Dissolve 1/2 [1] Knorr vegetable stock cube and the chopped coconut cream in 350ml [700ml] boiled water – this is your coconut stock, Peel and chop the sweet potato into roughly bite-sized pieces, Peel and finely chop (or grate) the garlic, Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger, Once the onions have softened, add the chopped garlic and ginger, ground coriander and ground turmeric and cook for 1-2 min or until fragrant, Add the chopped sweet potato and mix well until coated in the spices then add the coconut stock, Cook, covered, for 15-20 min or until the sweet potato has softened and the stock has thickened to a curry-like consistency, Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat, Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite, Once cooked, drain and return it to the pot and keep covered until serving, While the rice is cooking, chop the smoked basa fillets into roughly bite-sized pieces, Once the sweet potato is almost cooked, add the chopped smoked basa to the pan, Cook, covered, for a further 5 min or until the smoked basa is cooked through – this is your smoky fish & sweet potato curry, Tip: Your fish is cooked once it turns opaque and flakes easily, Chop the coriander roughly, including the stalks. Made with Halibut or any other firm white fish, this hearty Asian curry comes together in 30 minutes. and chopped coriander. We use cookies. Serve with fresh cilantro and lemon wedges. It was quick and easy to make and full of flavor. Get recipes delivered to your inbox every week. *Gousto’s nutritional information only applies to ingredients supplied by Gousto. Simmer gently with a … A vibrant fish curry inspired by sunny Caribbean flavours: coconut, sweet potato and smoky fish. Satay sweet potato curry. 600 ratings 4.8 out of 5 star rating. Cook uncovered for 10 minutes until sweet potato is barely fork tender. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values. Cut the fish filets into medium-sized pieces and season them with a little salt and pepper. Wash the spinach leaves and stir them in towards the end. Pour oil into a 12-inch frying pan (with 2-in.-tall sides) or a 5- to 6-quart pan over medium-high heat. 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