1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1/2 tsp ground turmeric
25g solid coconut cream
1 can of green lentils (400g)
1 ginger & garlic paste sachet (15g)
vegetable stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
388 kJ 93 kcal
1381 kJ 331 kcal
Fat of which saturates
3.5 g 2.4 g
12.5 g 8.5 g
Carbohydrate of which sugars
6.1 g 2 g
21.6 g 7.2 g
Fibre
3 g
10.8 g
Protein
7.8 g
27.7 g
Salt
0.46 g
1.65 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary
Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Once hot, add the ginger & garlic paste along with the curry powder and cook for 1-2 min until fragrant
3
Meanwhile, drain and rinse the lentils
Pat the cod fillets dry with kitchen paper and season them with a pinch of salt
4
Add the drained lentils to the pan and cook for 1-2 min or until everything is combined
Removethe coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream and 1/2 [1]Knorr vegetable stock cube in 200ml [300ml]boiled water – this is your coconut stock
5
Rinse the spinach
Add the coconut stock to the pan along with the spinach and cook for 3-4 min until all the spinach has wilted and the sauce has thickened – these are your curried lentils
6
Heat a separate, large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium-high heat
Once hot, add the turmeric and cook for 30 secs until fragrant
Once fragrant, add the cod fillets to the pan and cook for 2 min on each side or until cooked through – this is your turmeric cod
Tip: Your fish is cooked once it turns opaque and flakes easily
7
While the cod is cooking, top, tail, peel and grate the carrot[s]
Add the grated carrot to a bowl with the nigella seeds, half[all] of the red wine vinegar and a pinch of salt
Give everything a good mix up – this is your pickled carrot
Tip: Cooking for 2? Save the rest of the red wine vinegar for another recipe!
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
