Cauliflower fritters with herby dipping sauce
This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks
Curried cod
Serves 4
Easy
Prep:
Cook:
An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too.
Skip to ingredients
- 1 tbsp oil
- 1 onionchopped
- 2 tbsp medium curry powder
- thumb-sized piece gingerpeeled and finely grated
- 3 garlic clovescrushed
- 2 x 400g cans chopped tomatoes
- 400g can chickpeas
- 4 codfillets (about 125-150g each)
- zest 1 lemonthen cut into wedges
- handful corianderroughly chopped
Nutrition: per serving
- kcal296low
- fat6glow
- saturates1g
- carbs22g
- sugars10g
- fibre8g
- protein34g
- salt0.4g
Method
step 1
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.
step 2
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.
