Curried cod

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices – it's healthy, low calorie and packed with iron too!

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 296
fat 6g
saturates 1g
carbs 22g
sugars 10g
fibre 8g
protein 34g
salt 0.4g

Ingredients

1 tbsp oil
1 onion, chopped
2 tbsp medium curry powder
thumb-sized piece ginger, peeled and finely grated
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
400g can chickpeas
4 cod fillets (about 125-150g each)
zest 1 lemon, then cut into wedges
handful coriander, roughly chopped

Method

Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

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