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.

Hilary Meyer
Source: Diabetic Living Magazine, Winter 2020


Recipe Summary

30 mins
45 mins


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; protein 19.2g 38% DV; carbohydrates 49.5g 16% DV; exchange other carbs 3.5; dietary fiber 5.3g 21% DV; sugars 8.3g; fat 11.3g 17% DV; saturated fat 4.8g 24% DV; cholesterol 44.6mg 15% DV; vitamin a iu 13375.9IU 268% DV; vitamin c 69.2mg 115% DV; folate 27.8mcg 7% DV; calcium 53.1mg 5% DV; iron 1.5mg 9% DV; magnesium 87.3mg 31% DV; potassium 735.5mg 21% DV; sodium 412.8mg 17% DV.