Curry is one of my favorite flavors, especially when paired with coconut milk. It’s sweet and spicy and creamy, and perfect for a cold day. I make a lot of different curries in the fall and winter, using different proteins and seasonings, but the Curry spice blend I got from Ava Jane’s Kitchen is one of my favorites. It’s an easy way to pack a lot of flavor into a dish without having to measure a dozen different spices.

This soup gets its heat from three different sources — it starts off with jalapeño peppers that are sautéed with onions in the beginning, with the curry coming next. Then, when you’re ready to serve, it’s sprinkled with a touch of Hot Roasted Garlic seasoning, for an extra depth of flavor that is surprising in the best way possible.

Besides being delicious, my favorite thing about this stew is that it is super nutritious. Loaded with veggies, white fish, and coconut milk, it’s Paleo and Keto friendly, and the spices add a boost of antioxidants. It’s also dairy-free, but a spoonful of yogurt as a garnish is good for helping to tame the heat.

I used cod here, but any white fish you like will work, or sub shrimp or even cooked chicken. You can also use whatever veggies you like, so experiment and enjoy!

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