This recipe is made using ingredients from the Oldways Cart. For more ideas on how to shop healthy and repurpose your pantry items, check out the Oldways Cart 1-week grocery list and meal plan.
2 tablespoons olive oil
1 small onion, cut into ½-inch dice (about 1 cup)
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon grated fresh ginger
1 teaspoon curry powder
¼ teaspoon cayenne pepper
1 x 14.5 ounce can diced tomatoes
1 x 14 ounce can light coconut milk
8 ounces white fish, cut into bite-size pieces
1 cup sugar snap peas, strings removed and cut in half
1 mango, peeled, pitted, and diced (about 1 ¼ cups)
¼ teaspoon salt
¼ teaspoon pepper
Optional: cooked brown rice, for serving
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, jalapeno pepper, ginger, curry powder, and cayenne pepper, and cook stirring frequently, until onions become translucent, about 10 minutes.
2. Stir in the tomatoes and cook for an additional minute.
3. Add the coconut milk and bring to a boil.
4. Add the fish, sugar snap peas, mango, salt, and pepper, and cook at a low boil for about 4 minutes, until fish is cooked through.
5. Ladle the curry into four bowls. Serve over rice, if desired.
An Oldways Recipe and Photo
Melissa R says: Easy and sooooo good
(1)
Leave a comment