Sweet potato coconut curry

Sweet potato coconut curry

This curry can be made with cod fish or vegetarian by adding a hand full of nuts and seeds. A delicious combination!


  • 1 tablespoon coconut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400 g sweet potato, cut into 2cm pieces
  • 2 tablespoons yellow curry paste
  • 400 ml can coconut milk
  • 500 g firm white fish fillets (such as cod filet), cut into 3cm pieces
  • 1/2 cup coriander leaves


  1. Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and sweet potato and stir-fry for 5 minutes or until onion softens.
  2. Add the curry paste. Cook, stirring, for 1 min until vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until sweet potato is tender.
  3. Add the fish and stir gently to combine. Simmer, uncovered, for 5 minutes or until fish is cooked through. Season with sea salt and ground pepper.
  4. Sprinkle curry with coriander.
  5. Optional: serve with zucchini pasta, rice or quinoa