Ingredients:
1 onion, chopped
2 Tbsp. Mild to Med. Extra Virgin Olive Oil
4 cloves garlic, chopped
2 Tbsp.curry powder
2 c. water
1/4 c. peanut butter, smooth or crunchy
1/4 tsp. sambal oelek (may substitute Cayenne or Harissa Olive Oil)
1 large sweet potato, peeled and cubed
1 broccoli, cut into florets
2 zucchini, cut into 1/2 inch thick slices
1 lb. frozen, skinless white fish fillets (haddock, sole, etc.)
1/4 c. sweetened shredded coconut, toasted (optional)
salt and pepper
1 onion, chopped
2 Tbsp. Mild to Med. Extra Virgin Olive Oil
4 cloves garlic, chopped
2 Tbsp.curry powder
2 c. water
1/4 c. peanut butter, smooth or crunchy
1/4 tsp. sambal oelek (may substitute Cayenne or Harissa Olive Oil)
1 large sweet potato, peeled and cubed
1 broccoli, cut into florets
2 zucchini, cut into 1/2 inch thick slices
1 lb. frozen, skinless white fish fillets (haddock, sole, etc.)
1/4 c. sweetened shredded coconut, toasted (optional)
salt and pepper
In a large saucepan, brown the onion in the oil. Add the garlic and curry powder and cook for about 2 minutes. Add the water, peanut butter, and sambal oelek (or Red Cayenne) and bring to a boil. Add the sweet potato. Season with salt and pepper. Cover and simmer for about 10 minutes or until the potato is al dente. Add the broccoli and zucchini and stir. Top with the frozen fish fillets and bring to a boil. Cover and cook for about 7 minutes or until the vegetables are tender and the fish is cooked. Serve with Basmati rice and sprinkle with coconut.
