Fish Stew with Turmeric, Sweet Potatoes and Carrots

Ingredients

• • 2 large sweet potatoes, peeled and cut into 1/2-inch (1.5 cm) thick slices
  • 2 large carrots, cut into 1/2-inch (1.5 cm) thick slices
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) lime juice
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1 small bird’s eye chili pepper, thinly sliced
  • 1 lb (455 g) skinless white fish, cut into large pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp chopped fresh ginger
  • 1 tomato, diced
  • 1/2 cup (125 ml) low-sodium chicken broth
  • 1/2 cup (125 ml) light coconut milk
  • Lime wedges (optional)