Ingredients

  • 1tsp Coconut Oil
  • 1tsp Ground Coriander
  • 1tsp fenugreek
  • 1tsp tumeric
  • 1tsp cayenne
  • 1/2 thumb ginger
  • 1 large sweet potato
  • 200ml coconut milk
  • 50-100ml water
  • 1 courgette
  • 200g tenderstem
  • 2 cod fillets
  • Fresh coriander (to garnish)

Macros

  • Calories:
  • Protein:
  • Carbs:
  • Fat:

Instructions

SERVES 2

 

RECIPE:

-Heat coconut oil in a large frying pan on a medium heat

-Add four spices and grated ginger to the oil and toast for 2 mins

-Meanwhile dice the sweet potato and then add to the toasted spices. Return to the heat for 3-5mins

-Add the coconut milk and a little water if needed. Simmer for 10-15mins

-Meanwhile dice the courgette and trim the tenderstem

-Add the courgette and tenderstem to the pan and return to the heat for 3-5mins

-Dice the cod and add to the pan. Stir curry gently and remove from the heat once the fish is cooked through

-Serve up with a garnish of fresh coriander

 

TTH x