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Nutritionist’s Pick: Golden Tilapia-Vegetable Curry

Nutritionist’s Pick: Golden Tilapia-Vegetable Curry

with Sweet Potatoes, Lime and Crispy Shallots
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Calories
: 
670 kcal
Protein
: 
38g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Wheat
  • Mustard
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat

Ingredients: Sweet potato • Tilapia fillets • Coconut milk (coconut extract, water) • Shanghai bok choy • Lime • Snow peas • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

300 g

Tilapia

(Contains: Tilapia)

1 unit(s)

Coconut Milk

2 tbsp

Red Curry Paste

(May be present: Milk, Soy, Sulphites)

3 unit(s)

Sweet Potato

56 g

Snow Peas

1 unit(s)

Shanghai Bok Choy

14 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

½ unit(s)

Lime

9 g

Indian Spice Blend

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories670 kcal
Fat30 g
Saturated Fat20 g
Carbohydrate69 g
Sugar18 g
Dietary Fiber12 g
Protein38 g
Cholesterol75 mg
Sodium770 mg
Potassium1800 mg
Calcium200 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook sweet potatoes and start prep
1
  • Before starting, wash and dry all produce. 
  • Using a fork, pierce the skin of each sweet potato four times, all over. 
  • Place sweet potatoes on a microwavable plate. Microwave for 4-6 min, carefully turning halfway through, until tender all the way through. 
  • Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
  • Halve snow peas.
Prep fish and start broth
2
  • Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Indian Spice Mix.
  • Heat a large pot over medium.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, red curry paste and remaining Indian Spice Mix. Cook for 30 sec, until fragrant. 
  • Add coconut milk and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer. 
Cook fish
3
  • Add tilapia to the coconut broth. 
  • Cover and cook for 4-5 min.
  • Add bok choy and snow peas. 
  • Uncover and cook for 2-3 min, until veggies are tender-crisp and  is tilapia is opaque and cooked through.**
Finish prep
4
  • Meanwhile, halve lime.
  • When sweet potatoes are tender, carefully cut in half, then scoop out flesh with a spoon. Cut into 1/2-inch pieces.
  • Divide sweet potatoes between bowls. Season with salt and pepper. 
Finish and serve
5
  • Divide curry, veggies and tilapia over sweet potatoes. 
  • Squeeze a lime half over top. 
  • Sprinkle with half the crispy shallots (use all for 4 servings). 

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