Heart-Healthy Seafood Curry
Dive into the vibrant flavors of this Heart-Healthy Seafood Curry, a wholesome dish packed with nutrient-rich ingredients and bold spices. Tender tilapia fillets and succulent shrimp are simmered in a creamy base of lite coconut milk and low-sodium fish stock, infused with turmeric, coriander, and cumin for a warm, aromatic profile. Fresh vegetables like red bell pepper, carrots, and spinach add texture and a dose of vitamins, while a squeeze of lime and a cilantro garnish brighten the dish beautifully. Ready in under 45 minutes, this curry is perfect for weeknight dinners and pairs wonderfully with brown rice or whole grain bread to keep it light yet satisfying. Designed with heart health in mind, this recipe delivers on flavor while prioritizing wholesome, nutrient-dense ingredients—perfect for anyone seeking a delicious, health-conscious seafood dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic
- 1 inch piece ginger
- 1 medium red bell pepper
- 1 medium carrot
- 1 cup low-sodium fish stock
- 1 13.5-ounce can lite coconut milk
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 pound tilapia fillets
- 0.5 pound shrimp, peeled and deveined
- 2 cups fresh spinach
- 2 tablespoons fresh cilantro
- 1 whole lime
Instructions
Finely chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper and carrot thinly.
In a large pan, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pan, stirring for another minute until fragrant.
Stir in the red bell pepper and carrot, cooking for an additional 3 minutes.
Add the turmeric, coriander powder, and cumin powder to the pan. Mix well to coat the vegetables.
Pour in the low-sodium fish stock and lite coconut milk. Stir to combine and bring to a simmer.
Season with sea salt and black pepper.
Cut the tilapia fillets into bite-sized pieces. Add them to the simmering curry, along with the shrimp.
Simmer gently for about 10 minutes, or until the seafood is cooked through.
Add fresh spinach to the pan, stirring until just wilted, about 2 minutes.
Remove from heat and garnish with fresh cilantro. Squeeze the juice of one lime over the curry.
Serve hot, accompanied by brown rice or whole grain bread for a complete meal.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.7 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3500 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
