This creamy and spicy tomato cod curry has all the flavour and nutrients to make up a delicious and healthy family meal/ or works perfectly as meal prep.
1large white onionfinely diced (£0.09)
75gfresh gingerchopped (£0.50)
1-3mixed chilliesdeseeded and chopped (£0.50)
2tins of plum tomatoes£0.28x2=(£0.56)
4tbspred Thai curry paste£0.95
300glong grain brown rice£0.83/3=(£0.28)
Frozen mixed veg£0.92
Handful fresh mint£0.50
1tbspolive oil/coconut oil
Optional chilli flakes
Start by adding the diced onion and grated ginger in a large saucepan on a low heat with a tbsp of olive oil/coconut oil. Gently sautee for around 6 minutes, until the onions are translucent.
Now add the deseeded and chopped chillies, thai paste, tomato puree and minced garlic to gently fry for two minutes before adding the plum tomatoes and stock. Reduce to a low simmer for 25 minutes.
Meanwhile, defrost the cod fillets by placing the packet/ bag into room temp/ warm water. Also defrost the frozen mixed veg by placing in the microwave for 5 minutes. Run the veg through a colander to drain the excess water after microwaving.
Pop your rice on to cook, timer set according to the packet time. Mine was 22 minutes.
Once the curry has been cooking for around 25 minutes, use a hand blender to whiz the sauce into a smooth curry. This step is completely optional though, feel free to skip. Slowly stir the coconut milk into the pan and add the vegetables and cod to cook for a further 10 minutes, pan now covered with a lid.
Serve with a sprinkle of mint leaves and some optional chilli flakes for some added heat.