This healthy stew is so darn pretty. And rich in flavour. And it’s a crockpot recipe. What more can you ask for?
Serve it over brown basmati or jasmine rice, or with a big hunk of crusty bread.
1- 400 ml can of coconut milk
1- 796 ml can diced tomatoes (and their juice)
1 c water
1/2 c dry red lentils, picked over and rinsed
1 medium sweet potato peeled and cubed into 1/2” cubes (about 2 c cubed)
1 red, orange or yellow bell pepper, chopped
2 tbsp green curry paste (international food aisle of grocery store)
2 tbsp fresh grated ginger (or 2 tsp powdered ginger)
3 cloves crushed garlic
1/2 tsp turmeric
1/2 tsp smoked paprika
3/4 tsp sea salt
1 bay leaf
454g white fish fillets (I use haddock), cut into 3/4” pieces
1 c packed spinach, then chopped
1/2 c packed fresh cilantro, chopped finely*
Add coconut milk, tomatoes, water, lentils, sweet potato, bell pepper, curry paste, ginger, garlic, turmeric, smoked paprika, salt, and bay leaf in a slow cooker and cook on high for 4-5 hours (or low 8-9 hours) until veggies are tender.
In the last 30 minutes of cooking time on high setting (or last hour of cooking time if using low setting) add the fish and spinach, and stir gently to combine. Continue cooking until fish is cooked through (it will be flaky and opaque.)
Remove bay leaf, then add the cilantro and stir to combine before serving.
Makes about 9 cups.