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Nutritionist's Pick: One-Pot Malaysian Tilapia Curry

Nutritionist's Pick: One-Pot Malaysian Tilapia Curry

with Sweet Potatoes and Veggies
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
560 kcal
Protein
: 
35g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Tilapia
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Sesame
  • Tree nuts
  • Wheat
  • Mustard
  • Peanuts

Ingredients: Tilapia fillets • Coconut milk (coconut extract, water) • Sweet potato • Sweet bell pepper • Snow peas • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • Spinach • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, 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)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

56 g

Snow Peas

28 g

Baby Spinach

1 unit(s)

Coconut Milk

2 tbsp

Red Curry Paste

(May be present: Milk, Soy, Sulphites)

1 unit(s)

Tamarind Sauce

4 g

Golden Turmeric Spice Blend

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

Not included in your delivery

0.13 tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories560 kcal
Fat30 g
Saturated Fat18 g
Carbohydrate38 g
Sugar16 g
Dietary Fiber7 g
Protein35 g
Cholesterol75 mg
Sodium850 mg
Potassium1300 mg
Calcium100 mg
Iron4.5 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

Prep
1
  • Before starting, wash and dry all produce.
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Core, then cut pepper into 1/4-inch slices. Cut slices in half. 
  • Trim, then halve snow peas.
  • Roughly chop spinach.
  • Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
Cook veggies
2
  • Heat a large pot over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and snow peas. Cook for 1 min, stirring occasionally, until starting to soften.
Start curry
3
  • To the same pot, add 1/2 tbsp (1 tbsp) oil, Golden Turmeric Spice Blend and red curry paste. Cook for 1 min, stirring often, until fragrant.
  • Add coconut milk, tamarind sauce, 1/4 cup (1/2 cup) water, 1/8 tsp (1/4 tsp) sugar and 1/8 tsp (1/4 tsp) salt. Bring up to a boil.
Simmer curry
4
  • Once boiling, add sweet potatoes. Cook for 2 min, until beginning to soften.
  • Add tilapia. Cover and reduce heat to medium-low. Cook for 7-9 min, stirring occasionally, until tilapia is cooked through and sweet potatoes are fork-tender.** 
  • Using two forks, flake tilapia into bite-sized pieces.
Cook spinach
5
  • To the curry, add spinach. Stir for 1 min, until wilted. Season with salt and pepper.
Finish and serve
6
  • Divide curry between bowls.

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