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Ingredients
- 1 tbsp. olive oilÂ
- 1  onion,  choppedÂ
- 2 tbsp. curry powderÂ
- 2 tbsp. ginger,  finely gratedÂ
- 3  garlic cloves,  crushedÂ
- 2 x 14oz. (400g) cans diced tomatoesÂ
- 1 x 14 oz. (400g) can chickpeas, drainedÂ
- 4  cod  fillets (5 oz./140g each)Â
- zest 1  lemon,  then cut into wedgesÂ
- handful fresh coriander,  to serve Â
- salt and pepperÂ
Prep Time:
10
Minutes
Directions
Cook Time:
25
Minutes
Heat the olive oil over a high heat in a large pan. Use a pan that has a lid!Â
Cook the onion for 5 minutes, then stir in the curry powder, ginger and garlic. Cook for another 1-2 minutes until fragrant. Now, add in the tomatoes, chickpeas and season with salt and pepper.Â
Cook for 8-10 minutes until the sauce has thickened. Add in the cod fillets and cover them with the sauce. Cover the pan with a lid and cook for 5-10 minutes until the fish is cooked through. Â
Once cooked, sprinkle over the grated lemon zest and chopped coriander. Serve immediately with lemon wedges.Â
Serving suggestions:Â
- RiceÂ
- Boiled potatoesÂ
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
