To whip up this dish in 10 minutes, you'll top rich curried lentils with golden pan-fried turmeric cod and serve with a quick, zingy carrot pickle.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3 g||10.7 g|
|Protein||7.7 g||27.8 g|
|Salt||0.93 g||3.32 g|
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.
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)
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
Meanwhile, drain and rinse the canned lentils
Pat the cod fillets dry with kitchen paper and season them with a pinch of salt
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  Knorr vegetable stock cube in 200ml [300ml] boiled water – this is your coconut stock
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
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
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
Serve the curried lentils in bowls with the turmeric cod fillets over the top
Top with the pickled carrot and enjoy!