Purple Potato Halibut Curry
Hearty, savory and aromatic curry perfect for that transition to winter. Warm Indian spices compliment the fresh halibut and the beautiful colors of yellow turmeric, purple potatoes, and red saffron. Naturally free of gluten, dairy, and refined sugars, freezes well and is great for Sunday dinner, and meal prep.
Servings 4 servings
Ingredients
Ingredients
Purple Potato Halibut Curry
- 2-3 inches fresh ginger root
- 1- 2 inch fresh turmeric root
- 4-5 cloves garlic
- 1 whole white onion
- 1 tbsp olive oil
- 1/2 tsp ground cayenne pepper
- 1 tsp ground cardamom
- 1 tsp garam masala
- 1 1/2 tsp real salt use only 1 tsp if using Himalayan or sea salt
- 1 purple potato diced
- 1/2 cup bone broth
- 2 cans organic coconut cream
- 1 pound of halibut
- fresh Saffron threads for garnish
- parsley for garnish
Cardamom Basmati Rice
- 1 cup basmati rice
- 4 cardamom pods
- 1/2 cup bone broth
- 1 1/2 cup water
Instructions
Instructions:
- Peel garlic, fresh ginger, and turmeric root and coarsely chop into pieces small enough to fit into your blender.
- Place ginger, garlic, turmeric and a little bit of water in a small blender (I used a magic bullet) and blend until pureed into a paste. The water is just to get the roots and garlic to puree and the amount needed will vary by your blender. Add small amounts until the ingredients start to puree.
- Chop one whole white onion
- Heat oil in large sauce skillet on medium heat, add onion, stir and saute over medium heat
- Add the turmeric, ginger, and garlic puree to the skillet
- Add ground cayenne, ground cardamon, and salt. Stir to coat the chopped ingredients with the spices. Sautee for 3-5 minutes
- Add 2 cans coconut milk and stir
- Dice potatoes and add to pan. Mix in broth
- Simmer on low for 30 minutes or until potatoes are soft.
- If serving with rice, start cooking it about 15-20 minutes into the curry simmer. Mix rice, cardamom pods, broth and water in a saucepan over medium-high heat until it comes to a boil. Turn to low and cover for 15 minutes or until water is absorbed and rice is soft. Let sit with the lid on until ready to serve.
- Chop halibut into bite-size chunks and then add to the curry. Simmer for another 15-20 minutes until halibut is cooked through.
- Serve curry over cooked basmati rice. Garnish with chopped parsley or chives and saffron threads.
Notes
This is not designed to be a spicy curry so there is just a little bit of cayenne. If you prefer spicy foods, consider doubling the cayenne pepper.