Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of firm white fish fillets into 2-inch chunks, then peel and cube 1 sweet potato, dice 1 red bell pepper, chop 1 large onion, mince 3 cloves of garlic, and grate 1 tablespoon of fresh ginger, preparing all ingredients before cooking.

2. 2

   Heat 2 tablespoons of olive oil in a large clay pot over medium heat, then add 1 large chopped onion and cook until softened for about 5-7 minutes, stirring in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger for another 2 minutes until fragrant.

3. 3

   Stir in 1 diced red bell pepper, 1 cubed sweet potato, 2 tablespoons of mild curry powder, 1 teaspoon of ground turmeric, and 0.5 teaspoon of cayenne pepper, sautéing for 3-5 minutes to lightly toast the spices.

4. 4

   Pour in 13.5 fluid ounces of full-fat coconut milk and 0.5 cup of fish or vegetable broth, then stir in 2 tablespoons of creamy peanut butter until well combined; bring the mixture to a gentle simmer, cover the clay pot, and cook for 15-20 minutes until the sweet potato is tender.

5. 5

   Gently add 1.5 pounds of fish chunks to the simmering stew, ensuring they are mostly submerged, then re-cover the clay pot and continue to cook for 8-12 minutes until the fish is opaque and flakes easily with a fork.

6. 6

   Stir in 2 tablespoons of lime juice and 0.5 cup of fresh spinach, cooking for another 1-2 minutes until the spinach wilts, then taste and adjust seasoning if necessary, and garnish generously with fresh chopped cilantro before serving hot.