Vadouvan-Spiced Tilapia with Chickpeas, Tomatoes & Green Beans

Vadouvan-Spiced Tilapia

with Chickpeas, Tomatoes & Green Beans

Group Created with Sketch. 35 min 4 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
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Vadouvan is a blend of traditional Indian curry spices with a few French touches like dried garlic and shallot, which lends delightfully warm, bold flavor to our flaky tilapia—garnished with creamy yogurt and fresh mint for bright, cooling contrast. It all comes together over a hearty, savory-sweet medley of green beans, chickpeas, and currants simmered in a rustic tomato sauce.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Cut off and discard the stem ends of the green beans; halve crosswise. Place the tomatoes in a bowl and gently break apart with your hands. Drain and rinse the chickpeas. Pick the mint leaves off the stems. 

Cook the fish:
2 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and up to half the curry powder (you will have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Start the vegetables:
3 Start the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the mustard seeds and chopped garlic and ginger. Cook, stirring constantly, 30 seconds to 1 minute, or until the mustard seeds begin to pop. Add the halved green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened and the water has cooked off. 

Finish the vegetables & serve your dish:
4 Finish the vegetables & serve your dish:

Add the crushed tomatoes (carefully, as the liquid may splatter), drained chickpeas, and currants to the pan; season with salt and pepper. Cook, stirring frequently and mashing the chickpeas with the back of a spoon, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished vegetables topped with the cooked fish and seasoned yogurt. Garnish with the almonds and mint leaves (tearing just before adding). Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Cut off and discard the stem ends of the green beans; halve crosswise. Place the tomatoes in a bowl and gently break apart with your hands. Drain and rinse the chickpeas. Pick the mint leaves off the stems. 

2 Cook the fish:

Pat the fish dry with paper towels; season on both sides with salt, pepper, and up to half the curry powder (you will have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the fish:
Start the vegetables:
3 Start the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the mustard seeds and chopped garlic and ginger. Cook, stirring constantly, 30 seconds to 1 minute, or until the mustard seeds begin to pop. Add the halved green beans; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are slightly softened and the water has cooked off. 

4 Finish the vegetables & serve your dish:

Add the crushed tomatoes (carefully, as the liquid may splatter), drained chickpeas, and currants to the pan; season with salt and pepper. Cook, stirring frequently and mashing the chickpeas with the back of a spoon, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished vegetables topped with the cooked fish and seasoned yogurt. Garnish with the almonds and mint leaves (tearing just before adding). Enjoy! 

Finish the vegetables & serve your dish: