This hearty coconut curry is warm and comforting, thanks to tender sweet potatoes and a hint of spice. This easy curry recipe can be on the table in less than an hour. Source: Diabetic Living Magazine, Winter 2020

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Combine water and rice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until the rice is tender and most of the water has been absorbed, about 40 minutes. Drain off excess water, if necessary.

  • Meanwhile, heat oil in a large skillet over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add bell pepper, sweet potatoes, curry powder, and salt; stir until well coated. Add coconut milk and bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes are just tender when pierced with a fork, 10 to 15 minutes.

  • Nestle cod fillets into the pan; cover and continue cooking until the sweet potatoes are soft and the cod flakes easily when pierced with a fork, 5 to 8 minutes more.

  • Gently stir in cilantro and lime juice. Serve the stew over the rice. Garnish with additional cilantro, if desired.

Nutrition Facts

382 calories; 11.3 g total fat; 4.8 g saturated fat; 45 mg cholesterol; 413 mg sodium. 736 mg potassium; 49.5 g carbohydrates; 5.3 g fiber; 8 g sugar; 19.2 g protein; 13376 IU vitamin a iu; 69 mg vitamin c; 28 mcg folate; 53 mg calcium; 2 mg iron; 87 mg magnesium;