Coconut Fish Curry | RICARDO

Ingredients

• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons (30 ml) peeled and finely chopped fresh ginger
• 3 tablespoons (45 ml) olive oil
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, seeded and diced
• 2 tablespoons (30 ml) curry powder
• 1 pinch crushed red pepper flakes
• 1 can 14 oz (398 ml) coconut milk
• 1 can 19 oz (540 ml) chickpeas, rinsed and drained
• 4 fillets white fish, of your choice (tilapia, haddock, etc.).
• 1 lime, cut into wedges
• Salt and pepper