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–+ servings
Cod and Cauliflower curry in a pot.
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4.88 from 33 votes

Cod 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Indian
Diet: Gluten Free
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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Refrigerate in an airtight container for 2-3 days. Reheat in a pot/pan over low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: Freeze in an airtight container for up to three months. Thaw before reheating.
Tip 1: You can opt for smooth or crunchy peanut butter, whatever you have/prefer.
Tip 2: This cod curry is delicious on rice, quinoa, or along with my Gluten Free Naan Bread.
Tip 3: You can substitute beef, pork, chicken or prawns into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could substitute tofu, butternut squash, or jackfruit if you wished.

Nutrition

Calories: 412kcal | Carbohydrates: 23g | Protein: 20g | Fat: 30g | Saturated Fat: 20g | Fiber: 7g | Sugar: 9g