Coconut Curry Stew over Baked Tilapia

Coconut curry stew over baked tilapia

This recipe was a total accident. I was having an Indian takeout lunch and my friend ordered a spinach curry dish cooked in coconut milk and garbanzo beans. It was delicious, and inspired to use those same ingredients and make something similar at home. I had coconut milk, garbanzo beans and curry in my pantry, as well as a bag of fresh spinach and some tilapia fillets in my fridge. I started out with the stew, and while that was simmering, I seasoned the tilapia with some curry powder, salt, pepper and lemon juice and popped it in the oven. The result was incredible! Since then, iv'e been making this over and over again, sometimes poaching chicken in the sauce instead of the fish. This is also great for vegetarians. For the record, it tasted nothing like that Indian dish, and the flavors are really more Thai, but who cares?


1 medium onion, chopped

3 garlic cloves, finely chopped

1 can garbanzo beans, rinsed and drained

1 tsp fresh ginger, grated

1 tbs coconut oil (or vegetable oil)

1 bag fresh spinach (11oz)

3 tsp yellow curry powder (if you use paste, start with less and add more as needed)

1 tsp salt

1 tsp fish sauce (optional, but adds great flavor)

1 tsp corn starch

1 tsp onion powder

1/2 tsp turmeric