Tender chunks of cod and cauliflower florets in a mildly spiced curry sauce and cooked in just 30 minutes! This dish is the perfect alternative to a take-away.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (diced)
garlic cloves 3 (crushed)
ginger 25 g (grated)
lime 1 (juice)
paprika 1 tsp
ground coriander 1 tsp
fennel seeds 1 tsp
cayenne pepper ½ tsp
chilli flakes pinch
cauliflower 2 (chopped)
cod fillet 250 g (chopped)
coconut milk 400 g
chopped tomatoes 400 g
smooth peanut butter 1 tbsp
spinach 2 handful
fresh coriander 1 handful (chopped)
basmati rice 240 g
Method
Dice the red onion. Crush the garlic. Peel the ginger with the back of a spoon and grate it. Juice the lime.
Heat a dash of oil in a large frying pan on a medium-high heat. Add the onion, garlic, ginger and all the dried spices and cook for 5 minutes. Stir frequently to stop the spices catching. Season with salt and pepper.
Meanwhile, slice the cauliflower into small florets. You can also chop the cauliflower stalks and use them too. Defrost the cod if it is frozen and chop it into bite-sized pieces.
Add the lime juice, coconut milk, chopped tomatoes and peanut butter to the pan. Stir in 100ml water per serving and stir well.
Add the cauliflower and simmer for 10 minutes. Stir in the cod and cook for 5 minutes, or until cooked through. Tip the spinach into the pan for the last 2 minutes of cooking, until it is wilted.
Meanwhile, cook your rice according to the packet instructions. Chop the coriander leaves and stalks.
Serve your curry with the rice. Sprinkle the coriander on top and enjoy!
