Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
24
High
Nutrition per serving
Calories400.7 kcal (20%)
Total Fat14.3 g (20%)
Carbs45.3 g (17%)
Sugars16 g (18%)
Protein23.6 g (47%)
Sodium167.1 mg (8%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400gcod fillets
2sweet potatoes
large, peeled and chopped
1 Tbsprapeseed oil
1onion
chopped
2cloves of garlic
crushed
1ginger
thumb-sized piece, grated
0.5chilli pepper
finely sliced
1courgette
sliced
2red bell peppers
chopped
1 tspsmoked paprika
1 tspgaram masala
1 tspcumin seeds
1 tspturmeric
400mlreduced-fat coconut milk
1 Tbsphoney
1 Tbsplemon juice
2 handfulsspinach
Instructions
Step 1
Steam or bake the cod fillets and leave to one side while preparing the curry.
Step 2
Bring a pot of water to the boil, add the sweet potatoes and cook for 5-8 minutes, until tender. Drain and set aside.
Step 3
Meanwhile, heat the oil in a large non-stick pan. Add the onion, garlic, ginger and chilli and fry for 5 minutes on medium heat.
Step 4
Add the courgette and bell peppers and cook for another 5 minutes, until soft.
Step 5
Next, add the spices and drained sweet potato and mix well. Leave to cook for a further 5 minutes.
Step 6
Add the coconut milk, honey and lemon juice and simmer for 10 minutes.
Step 7
Add the cod fillets and spinach. Stir to break the cod fillets up through the curry and leave to simmer for a further 5 minutes, then serve.
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