Cod & Chickpea Curry

I’ve been getting into fish more and more recently. I usually always use chicken in curries but this was a really nice change. The cod made it feel nice and light and it’s packed with protein with the added chickpeas.

The recipe serves 2 so you can either eat the leftovers for lunch the next day or if you’re cooking for 2 and want some leftovers then make sure you double up!

Approx. 400 calories per portion

If you try the recipe, let me know and tag me in your recreations on Instagram @sarahcavenfitness

Cod & Chickpea Curry

Ingredients

  • 2 cod fillets

  • 1 red onion, finely diced

  • 1 tablespoon curry powder

  • 1 teaspoon lazy garlic/1 crushed garlic clove

  • 1/2 teaspoon lazy ginger/chopped fresh ginger

  • 1/2 teaspoon lazy chilli/dried chilli flakes (optional depending on how spicy you want it)

  • 1/2 a can of chickpeas

  • 1 can of chopped tomatoes

  • A handful of coriander, chopped

  • A squeeze of lemon

  • Rice to serve - I used a packet o Tesco microwave Wholegrain rice for speed or if you’re using normal rice, go for around 50g per portion

Method

  • Pan fry the onion in some olive oil for a few minutes until soft

  • Add the curry powder, garlic, ginger & chilli (if using) - stir to combine and cook for a minute

  • Add the chopped tomatoes and drained chickpeas and season to taste

  • Cook for around 5 minutes until the sauce has started to thicken slightly

  • Put the cod on top, cover the pan and leave to cook for 8-10 minutes until the cod has cooked through

  • Meanwhile, cook your rice to packet instructions

  • Once the cod is cooked through, serve with your rice, add a squeeze of lemon and the chopped coriander on top

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Cod & Chickpea Curry
Sarah Caven