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Canadian Chef Ambassador, Charlotte Langley shares her recipe for Vadouvan Curry using MSC certified sustainable sole.

Recipe:

Pro Tip: Vadouvan Curry is filled with cumin, fenugreek, shallots and mustard seeds which add depth and boldness to any dish. In this recipe you can easily substitute the sole for haddock or cod.

Intro: This is a rich and flavorful curry dish inspired by the seasons that brings together toasted spices, comforting tubers, squash, legumes and bulbs, and a delicate filet of MSC certified sustainable sole that melts in with the smokey curry flavor.

Prep: 15 minutes

Cook time: 1 hour

Serving size: 4 as a main course for lunch or dinner

Experience level: Beginner

Ingredients:

1 lb fresh or frozen MSC certified sustainable sole fillets, thawed

2 tbsp olive oil

2 tbsp butter

1 cup butternut squash, medium diced

1 cup sweet potato, medium diced

½ cup canned chickpeas, drained

1 large Spanish onion

2-3 garlic cloves

½ cup fennel, medium diced

1 cup cashew milk, or any nut milk

1 lg can of chopped tomatoes

4 tbsp Vadouvan curry powder

1 tbsp toasted cashews, for garnish

Serve with fresh pita

How-to:

Heat a large heavy-bottom pot on medium low, add the butter and oil. Sweat the onions and garlic until lightly browned, approximately 5-8 minutes.

Add in the Vadouvan curry powder and cook until the spice blend starts sticking to the bottom and sides of the pot.

Add the squash and sweet potato, stir to coat well.

Add the fennel, can of tomatoes, chickpeas and cashew milk. Mix well, cover and simmer for 30-45 minutes or until the sweet potato and squash are tender.

Remove the lid and place the sole on top of the curry. Cover and simmer again for 5 minutes or until the fish is just cooked through.

Remove from the heat. Using a large wooden spoon or spatula, gently fold the cooked fish into the curry.

Garnish with toasted cashews and serve with rice, fresh pita, or both.