Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
8
Low
Nutrition per serving
Calories608 kcal (30%)
Total Fat48.7 g (70%)
Carbs22.7 g (9%)
Sugars11.4 g (13%)
Protein27.2 g (54%)
Sodium1372.9 mg (69%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspcoconut oil
raw
1leek
sliced, washed, and drained
1 Tbspginger
fresh, peeled and minced
3cloves garlic
minced
2 ½ Tbspchilli sauce
sambal oelek
600mlcoconut milk
full-fat
200mlchicken stock
or fish/vegetable stock
2 tspgranulated stevia
2 Tbspfish sauce
1 Tbspcoconut aminos
1 Tbsprice wine vinegar
2 Tbspsmooth peanut butter
no added sugar
4vine tomatoes
cored and cut into wedges
450gskinless cod fillet
or haddock, pin-boned and cut into chunks
1 handfulfresh cilantro
salt
freshly ground black pepper
Instructions
Step 1
Melt the coconut oil in a casserole dish or large saucepan set over a medium heat until hot. Add the leek and a pinch of salt, sweating until softened, about 7-8 minutes.
Sauce Pan
Spoon
coconut oil2 Tbsp
leek1 Step 2
Stir in the garlic, ginger, and chilli sauce.
ginger1 Tbsp
cloves garlic3 
chilli sauce2 ½ TbspStep 3
Cook for a further 2-3 minutes before stirring in the coconut milk, chicken stock, stevia, fish sauce, coconut aminos, and vinegar
coconut milk600ml
chicken stock200ml
granulated stevia2 tsp
fish sauce2 Tbsp
coconut aminos1 Tbsp
rice wine vinegar1 TbspStep 4
Bring to the boil and then reduce to a gentle simmer. Cook for 15-20 minutes until thickened, stirring from time to time
Step 5
Stir in the peanut butter followed by the tomato and cod. Return to a simmer, cooking until the cod is cooked through, about 8-10 minutes.
smooth peanut butter2 Tbsp
vine tomatoes4 
skinless cod fillet450gStep 6
When ready, season the curry with salt and pepper. Divide between bowls and garnish with coriander.
Bowl
fresh cilantro1 handful
salt
freshly ground black pepperNotes
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