Curried bean & coconut cod
Enjoy this healthy, creamy cod curry. This cheat’s version combines sweetcorn and unsweetened coconut yogurt, which is lower in fat than coconut milk
- Serves: 2 persons
- 125g brown basmati rice
- 200g can sweetcorn
- 15g ginger, peeled
- 2large garlic cloves
- 1⁄2 tsp mustard seeds
- 1tbsp garam masala
- 1tsp vegetable bouillon powder
- 1⁄2-1 red chilli, deseeded and sliced (optional)
- 1cinnamon stick
- 160g green beans, trimmed
- 160g whole cherry tomatoes
- 160g baby spinach
- 2skinless cod loins (about 240g)
- 80g coconut yogurt
- 10g coriander, chopped, plus extra to serve
Step 1Boil the rice following pack instructions. Meanwhile, tip the sweetcorn into a bowl with the ginger and garlic, and blitz with a hand blender until smooth and creamy.
Step 2Put the mustard seeds in a large pan and warm briefly over a low heat until they start to pop. Tip in the garam masala and sweetcorn mixture, and mix with 350ml boiling water, the bouillon, chilli (if using) and cinnamon stick. Bring to the boil, then lower the heat to medium. Add the beans and tomatoes, then cover the pan and cook for 6 mins.
Step 3Add the spinach and stir until beginning to wilt, then top with the fish, spoon over some sauce or gently push it under, then cover and cook 5-8 mins more until the fish is just cooked.
Step 4Carefully lift the fish from the pan and stir the coconut yogurt and coriander into the curry. Serve with the rice and extra coriander scattered over.