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...