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Lentil and fish curry

45 mins

cals:

304

Pro:

27g

method:

Pre heat the oven to 180 degrees
Start by finely chopping the onion and add to large saucepan with 1 cal cooking spray and leave for 4 -5 mins to soften
Now add the coconut water to the pan, followed by stirring in your spices, curry powder and stock cube
Now add in the lentils, peas and sugar snap peas and leave on a low heat for 20 - 25 mins
Add the cod to the oven for 10 mins and then after 10 mins, chop up and add into the curry, also boil or microwave your rice ready to serve
Season your curry with salt and pepper and squeeze in some lime juice
Once the curry is sizzling, serve up and enjoy.

Serves 4, calorie information based on 1 serving

IngredientS:

1 large onion
1 tbsp ginger
1 tbsp turmeric
2 tbsp curry powder
350ml coconut water
1 vegetable stock cube
400g boneless and skinless cod
200g frozen peas
200g sugar snap peas
150g red lentils
1 lime
Salt and pepper
400g brown basmati rice

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Lentil and fish curry

method:

IngredientS:

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