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Coconut cod with spinach
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160ml can essential Waitrose Coconut Cream
2 tbsp Spice Tailor Tomato, Garlic and Chilli Chutni
1 pack essential Waitrose 2 Cod Fillets, skinned and halved
100g essential Waitrose Spinach
2 x 180g packs frozen essential Waitrose Basmati Rice, or 360g cooked basmati rice
1. Heat the coconut cream with the goujons. and chutni in a wok or frying pan and add the cod. Cover and cook for 4-5 minutes.
2. Add the spinach and cook for 1-2 minutes until wilted, season to taste.
3. Meanwhile, microwave the rice according to pack instructions and serve with the curry.
Typical values per serving:
2.4g fibre 34.6g protein
This recipe was first published in May 2014.
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