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Indian Turmeric Tilapia Stew with Cauliflower and Green Beans
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 medium cauliflower, cut into florets
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1 pound tilapia fillets, cut into 2-inch pieces
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
  • Stir in the turmeric and cumin and cook for 1 minute to bloom the spices.
  • Pour in the vegetable broth and bring the mixture to a simmer.
  • Add the cauliflower florets and green beans. Cook for 8 minutes until the vegetables begin to soften.
  • Gently place the tilapia pieces into the pot. Simmer for 5 minutes until the fish turns opaque and flakes easily.
  • Season with salt and black pepper. Ladle the stew into bowls and top with cilantro. Serve with lemon wedges on the side.

Notes

Simmer the fish just until it turns opaque to keep the texture tender. The lemon wedges brighten the turmeric flavor at the table, so squeeze them over each bowl right before eating. Leftovers reheat well on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board