Pumpkin Coconut Curry with White Fish
This is one of my all-time favorite fall/winter dishes. I love using the Kaffir lime leaves, but a 1/2 teaspoon of lime zest and the juice of a lime will do in a pinch. You can even make the curry without the fish and freeze it to use with your choice of protein at a later date. i also like to make a vegetarian version of this using chickpeas, broccoli, and eggplant. Serve over black forbidden rice for a colorful feast!
Pumpkin Coconut Curry with White Fish
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Ingredients
- 2 tablespoons coconut oil
- 1 small yellow onion diced
- 1 teaspoon minced ginger
- 1 cup stewed tomatoes
- 2 garlic cloves minced
- 15- ounce can pumpkin puree
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 teaspoons curry powder
- ¼ teaspoon cayenne pepper
- 5 lime leaves
- 1½ cups frozen peas
- 1 pound white fish e.g. halibut, cod, black cod
- 2 teaspoons sea salt
Instructions
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In a cast iron skillet or high-sided skillet, heat coconut oil. Add onions and sauté over medium heat until onions are translucent, about 5 minutes. Add ginger and continue to sauté for another 5 minutes. Add stewed tomatoes and garlic and simmer for 10 minutes. Add pumpkin, broth and coconut milk and stir well.
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Add curry powder, cayenne, lime leaves and peas. Cover the skillet and simmer on medium-low heat.
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Remove skin and bones from the fish. Cut fish into 1-inch chunks and add to the skillet. Add salt, cover and simmer for 10 to 15 minutes. Serve over forbidden black rice for a beautiful contrast of color and texture.