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Cod & butternut squash curry
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3 tbsp Cooks’ Ingredients Gujarati Paste
3 kaffir lime leaves
100ml reduced-fat coconut milk
300m skimmed milk
200ml Cooks’ Ingredients Vegetable Stock
½ x 500g pack frozen Cooks’ Ingredients Butternut Vine Squash
½ tsp caster sugar
240g pack cod fillets, cut into bitesized chunks
115g pack baby spinach
250g pack coconut, lime & coriander rice
½ lime, juice
1. Place a large saucepan or casserole dish over a medium heat. Add the curry paste and lime leaves. Sizzle for 30 seconds before adding the coconut milk, milk and stock. Bring to a simmer then add the butternut squash and sugar and cook for 15 minutes.
2. Add the fish and spinach and continue to cook gently for 4-5 minutes, until the cod is opaque and just cooked through.
3. Cook the rice according to the pack instructions. Stir in the lime juice and rice. Season. Ladle into bowls to serve.
Cook’s tip You can freeze unused citrus fruit. Try cutting into slices ready for a G&T, or into wedges ready for defrosting and squeezing, threading onto kebab skewers or roasting with meat or fish. Alternatively, squeeze the juice and freeze that in an ice cube tray or small freezer-proof container, marked with the quantity and date.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in March 2020.