Exotic Swordfish and Vegetable Curry

Ingredients

Coconut oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Curry powder

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Cayenne pepper

1/2 teaspoon (or to taste)

Vegetable broth

1 cup

Coconut milk

1 can (13.5 oz)

Carrot

1 large, sliced

Bell pepper

1 medium, sliced

Zucchini

1 medium, sliced

Green beans

1 cup, trimmed

Swordfish steaks

4 (6 oz each)

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Lime wedges

for serving

Instructions

1. In a large skillet, heat the coconut oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, and ginger, cooking until the onion is translucent, about 5 minutes.
3. Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for an additional 1 minute, stirring constantly to release the spices' aromas.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the sliced carrot, bell pepper, zucchini, and green beans. Cook for 10 minutes, or until the vegetables are tender and vibrant.
6. Season the swordfish steaks with salt and pepper. Gently place them into the skillet, cooking for 5-7 minutes per side, or until the fish flakes easily with a fork and is cooked through.
7. Serve the swordfish and vegetable curry over steamed rice or alongside warm naan bread.
8. Garnish with fresh cilantro and serve with lime wedges for a zesty finish.