COD & CHICKPEA CURRY
This rich and aromatic cod curry is packed with warming spices and creamy coconut milk, making it a comforting yet light meal. It’s easy to prepare and pairs perfectly with rice or naan for a satisfying dish.
WHY I LOVE IT
This fragrant coconut cod curry is not only packed with flavour but also incredibly nutritious and practical for busy homes.. Here’s why it’s a great addition to your weekly meal plan:
👨👩👧👦 Perfect for Families
Mild & Customisable: The creamy coconut base balances the spices, making it mild enough for kids while still flavourful for adults. You can easily adjust the spice level by adding more or less garam masala or chili.
One-Pot Meal: Everything cooks in one pan, meaning less washing up and an easy dinner solution.
Pairs with Simple Sides: Serve with rice, naan, or even steamed veggies—easy to adapt based on what your family enjoys.
🥘 Ideal for Meal Prep
Stores Well: The flavours deepen overnight, making leftovers even more delicious.
Reheats Easily: Just warm it on the stove or in the microwave for a quick, nutritious meal.
Freezer-Friendly: Cooked curry can be frozen for up to 3 months, making it a great batch-cook option.
💪 Health Benefits
Rich in Lean Protein: Cod is high in lean protein and low in fat, supporting muscle growth and keeping you full longer.
Anti-Inflammatory Spices: Turmeric, cumin, and coriander contain antioxidants that help reduce inflammation and boost immunity.
Healthy Fats from Coconut Milk: Provides good fats that support brain function and keep you energized.
Nutrient-Packed Tomatoes & Onions: High in vitamin C and antioxidants, helping with heart health and digestion.
COD & CHICKPEA CURRY
Ingredients (Serves 2-4)
400g cod fillets (skinless and boneless)
2 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tbsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
400g can of chopped tomatoes
400g tin of chickpeas
400ml coconut milk
Salt and pepper, to taste
Fresh coriander, for garnish
Cooked rice or naan bread, to serve
Instructions
Pat dry the cod, season with salt, and set aside.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5-7 minutes). Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes, stirring frequently, until the spices are fragrant.
Pour in the chopped tomatoes and coconut milk. Stir well to combine. Bring the mixture to a gentle simmer.
finally add the cod pieces and chickpeas to the pan. Simmer for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste and season with salt and pepper as needed.
Remove from heat and garnish with fresh coriander. Serve with wholegrain rice for a perfectly balanced weeknight dinner.