Swordfish and Vegetable Curry

Ingredients

• Lime wedges - For serving
• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Green beans - 1 cup, trimmed and halved
• Zucchini - 1, sliced
• Bell pepper - 1, diced
• Carrot - 2, sliced
• Vegetable broth - 1 cup
• Coconut milk - 1 can (13.5 ounces)
• Cayenne pepper - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Coconut oil - 2 tablespoons
• Swordfish steaks - 4, about 6 ounces each

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add the coconut milk and vegetable broth. Bring to a simmer.
5. Add the carrot, bell pepper, zucchini, and green beans. Cook for 10 minutes, or until the vegetables are tender.
6. Season the swordfish steaks with salt and pepper. Add them to the skillet and cook for 5-7 minutes per side, or until cooked through.
7. Serve the swordfish and vegetable curry over steamed rice or with naan bread.
8. Garnish with fresh cilantro and serve with lime wedges.