Cod & Cauliflower Curry

Cod & Cauliflower Curry

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Introducing this delicious Cod & Cauliflower Curry!

Tender chunks of cod and cauliflower florets in a mildly spiced curry sauce – why not try it for dinner tonight? The perfect alternative to a take-away!

This delicious fish curry is ready to eat in just 30 minutes with only 10 minutes of prep.

Made in one pot, it serves 4 for under £10 and can be served with your favourite rice, my easy naan bread Best Gluten-Free Naan Bread or quinoa.

HERE’S WHAT YOU’RE GOING TO LOVE ABOUT THIS COD & CAULIFLOWER CURRY

  • Easy
  • Comforting
  • Adaptable
  • Perfectly spiced
  • Gluten & Dairy Free

Using these ingredients you’ll either have already or can easily get from most supermarkets. 

Ingredients

This cod curry is packed with flavour from the aromatic ginger and garlic and the blend of spices – paprika, ground coriander, turmeric, fennel seeds and chilli flakes.

Easy swaps to try: 

  • Use salmon, haddock or prawns instead of the cod 
  • Try broccoli instead of the cauliflower 
  • Nut allergy? Leave the peanut butter out
  • Make it vegan – swap the cod for tofu or just have the cauliflower
  • For a smooth sauce use passata instead of chopped tomatoes and use smooth peanut butter

Cauliflower

Firstly, make the curry sauce – cook the onion, garlic, ginger and spices.

Add the lime juice, coconut milk, chopped tomatoes and peanut butter. 

Meanwhile, stir in the bite-sized cauliflower florets and simmer for 10 minutes.

Cod

Eventually add in the cubes of cod, cover and gently simmer for 5 minutes.

If you’re using spinach, stir this in with the cod, too.

Cod & Cauliflower Curry

Despite this sauce being dairy-free, it has such a rich and creamy texture making it extremely comforting.

I like to serve the curry sprinkled with chopped fresh coriander and lime wedges, to squeeze over, for an extra zingy flavour!

Cod & Cauliflower Curry

SO IF YOU TRY THIS COD & CAULIFLOWER CURRY LET ME KNOW!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

Cod & Cauliflower Curry

If you have any curry left over, set it aside to cool, then pop it into an airtight lidded container and store in the fridge for a couple of days. Reheat thoroughly to serve.

Cod & Cauliflower Curry

Serve the curry with rice or for the perfect home-made side dish, why not try my Best Gluten-Free Naan Bread?

They are super easy to make, with just 3 ingredients and are ready in 10 minutes plus they are dairy-free and vegan.

Best Gluten-Free Naan Bread

Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!

Cod & Cauliflower Curry Pin

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Cod & Cauliflower Curry

Cod & Cauliflower Curry

Easy Cod & Cauliflower Curry ready in 30 minutes! Perfect comforting healthy dinner that feeds 4 for under £10. It’s also gluten free & dairy free!
4.88 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: James Wythe
Cost: £10

Ingredients

  • 1 red onion diced
  • 3 garlic cloves crushed
  • 1 thumb fresh ginger chopped
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • ½ tsp cayenne pepper
  • pinch of chilli flakes
  • 1 tbsp olive oil
  • 1 cauliflower, chopped into florets
  • juice of 1 lime
  • 400ml can of coconut milk
  • 400g can of chopped tomatoes
  • ¼ can water
  • 1 heaped tbsp peanut butter (smooth or crunchy)
  • 250 g cod, cubed
  • handful of spinach (optional)
  • salt and pepper
  • lime wedges and chopped fresh coriander, to serve (optional)

Instructions

  • Firstly prepare your red onion, garlic and ginger
  • Add the onion, garlic, ginger and all the spices to a pan with the olive oil. Season with salt and pepper and cook for 5 minutes
  • Meanwhile prepare your cauliflower by chopping it into bite-sized florets
  • Now add the juice of 1 lime, 1 can coconut milk, 1 can chopped tomatoes, ¼ cup of water (use the tomato tin to measure it out) 1 heaped tbsp peanut butter and stir
  • Now add your cauliflower florets, season with salt and pepper and simmer for 10 minutes
  • Chop your cod into cubes and add to the curry along with spinach, if using, cover with a lid and simmer for 5 minutes
  • Serve with lime wedges and chopped coriander, if liked, and with rice, naan breads or quinoa or enjoy on its own!

Notes

See the blog post above for swap suggestions.
Store in the fridge for 2 days in a sealed container. Make sure to reheat until pipping hot!
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy-free food inspiration. 

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