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A delicious bowl of vegetable curry topped with fresh cilantro, perfect for a healthy meal.

Coconut Cod, Cauliflower & Green Bean Curry with Almond Crunch

Name: Coconut Cod, Cauliflower & Green Bean Curry with Almond Crunch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300g Cod fillets 2 skinless fillets; 300g Cauliflower cut into small florets; 160g Carrot halved lengthways and thinly sliced; 120g Green beans trimmed and cut into 3cm pieces; 400ml Coconut milk; 2 tbsp Curry powder use less for a milder curry; 30g Almonds roughly chopped and toasted; 1 tsp Cooking oil for the fish; 1 pinch Salt plus extra to taste; 1 pinch Black pepper freshly ground

Tender roasted cod folded through a mild coconut curry with cauliflower, carrots, green beans and toasted almonds.

Asian-inspiredDairy-freeGluten-free

High fibre

High protein

Pescatarian

Under 45 minutes

Prep: 10 min
Cook: 20 min
Total: 30 min

Difficulty

easy

Adjust recipe

Servings

2

Adjust the recipe

Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 622 kcal
Protein: 39g
Carbs: 30g
Fat: 42g

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For 2

Ingredients

Curry

300g, 2 skinless fillets
300g, cut into small florets
160g, halved lengthways and thinly sliced
120g, trimmed and cut into 3cm pieces
400ml
2 tbsp, use less for a milder curry

To finish

30g, roughly chopped and toasted

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Level: easy

1 tsp, for the fish

Seasoning

1 pinch, plus extra to taste
1 pinch, freshly ground

Get everything ready

Preparation

1
Prepare the vegetables
Cut the cauliflower into small florets. Halve the carrots lengthways and slice them thinly. Trim the green beans and cut into short lengths.
Timer available in cooking mode · 5 min
2
Season the cod
Pat the cod dry. Rub with the oil, salt and black pepper, then set aside while you start the vegetables.
Timer available in cooking mode · 2 min
3
Toast the almonds
Toast the chopped almonds in a dry frying pan over a medium heat, shaking often, until golden and fragrant. Tip onto a plate so they do not catch.
Timer available in cooking mode · 3 min

Step by step

Cooking

1
Par-cook the vegetables
Bring a large saucepan of lightly salted water to the boil. Add the cauliflower, carrots and green beans, then lower to a gentle simmer. Cook until just beginning to soften, then drain well.
Timer available in cooking mode · 6 min
2
Bake the cod
Meanwhile, heat the oven to 190°C/170°C fan/gas 5. Put the cod on a lined baking tray and bake until nearly cooked through and opaque around the edges. Alternatively, air-fry at 180°C.
Timer available in cooking mode · 10 min
3
Make the coconut sauce
Pour the coconut milk into a wide, deep frying pan or large sauté pan. Whisk in the curry powder and bring to a gentle simmer over a medium-low heat.
Timer available in cooking mode · 3 min
4
Finish the curry
Add the drained vegetables to the coconut sauce and simmer gently, stirring occasionally. Cut the nearly cooked cod into large pieces and carefully fold it in. Simmer only until the vegetables are tender and the fish is fully cooked through. Taste and add a little more salt if needed.
Timer available in cooking mode · 5 min
5
Serve
Divide the curry between two bowls and scatter over the toasted almonds. Serve alone for a lighter meal, or with a small portion of rice if you like.

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Possible match50/100

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Coconut Cod, Cauliflower & Green Bean Curry with Almond Crunch

Ingredients

Curry

To finish

Best recipe matches

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Herb-Crumb Roast Chicken Supper with Stuffing Balls and Onion Gravy

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Seasoning

Preparation

Prepare the vegetables

Season the cod

Toast the almonds

Cooking

Par-cook the vegetables

Bake the cod

Make the coconut sauce

Finish the curry

Serve

Cooked this meal?