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Photo of Fish curry with roasted sweet potato and pumpkin by WW

Fish curry with roasted sweet potato and pumpkin

3 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
The deep and earthy savoury spices in this dish call for a delicious curry, served on golden roasted veg.


Orange sweet potato (kumara)

300 g, cut into 3cm pieces


200 g, cut into 3cm pieces

Brown onion

1 small, chopped


1 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Curry powder

2 tsp

Ground cumin

1 tsp

Vegetable oil

2 tsp

Mustard seeds

1 tsp, white

Salt reduced chicken stock

½ cup(s)

Light canned coconut milk

cup(s), (165ml)

Ling, raw

500 g, cut into 3cm pieces

Fresh coriander


Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place the sweet potato and pumpkin on a large baking tray lined with baking paper. Lightly spray with oil. Bake for 15-20 minutes or until browned.
  2. Meanwhile, process the onion, garlic, ginger, curry powder, cumin and 1-2 tablespoons water in a small food processor until a paste forms. Heat the oil in a medium saucepan over medium heat. Add the curry paste and mustard seeds and cook, stirring, for 1 minute or until fragrant.
  3. Add the stock and coconut milk and bring to the boil. Reduce heat and simmer for 5 minutes. Add the fish and simmer for a further 5-10 minutes or until cooked through. Season with salt and pepper and stir in the coriander. Divide the pumpkin and sweet potato among serving plates and top with the curry.