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Lentil and fish curry

45 mins
cals:
304
Protein:
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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