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)
Typical Values
per 100g
per serving
Energy
399 kJ 96 kcal
1430 kJ 343 kcal
Fat of which saturates
3.9 g 2.7 g
13.9 g 9.5 g
Carbohydrate of which sugars
6 g 1.8 g
21.4 g 6.5 g
Fibre
3 g
10.7 g
Protein
7.7 g
27.8 g
Salt
0.93 g
3.32 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.
Allergens highlighted by † (fish, celery, sulphites)
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 cannedlentils
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
Remove half [all] the coconut cream from the sachet 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
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
8
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