Creamy Cod Curry

Discover the rich flavors of Creamy Cod Curry, a quick and comforting one-pot dish perfect for weeknight dinners or special occasions. Easy to make and packed with nutrients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 people

Calories: 384

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tablespoons oil
1 large onion peeled and finely chopped
1 unit red bell pepper seeded and sliced into strips
2 cloves garlic thinly sliced
2 teaspoons freshly grated ginger
2 tablespoons medium-heat curry powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons tomato paste
400 g canned diced tomatoes
240 ml chicken broth
400 ml full-fat coconut milk
500 g cod fillets cut into large chunks
100 g green beans halved
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
60 g baby spinach leaves

Equipment

Large skillet or saucepan
Wooden spoon
Measuring spoons
Sharp knife
Whisk (optional for thickening)

Method

Heat the oil in a large skillet over medium-high heat.
Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Toss in the red bell pepper, garlic, and ginger and stir for another minute or two.
Sprinkle in the curry powder, coriander, cumin, paprika, salt, and pepper. Cook for 2 minutes, stirring constantly.
Stir in the tomato paste, canned tomatoes, chicken broth, and coconut milk. Bring to a gentle boil.
Gently place the cod pieces and green beans into the simmering sauce. Cook for 6–8 minutes.
If desired, whisk in the cornstarch slurry while stirring continuously for a thicker sauce.
Fold in the spinach until wilted.

Nutrition

Calories: 384kcalCarbohydrates: 28gProtein: 25gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 66mgSodium: 720mgPotassium: 554mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 40mgCalcium: 82mgIron: 2.5mg

Notes

For a vegetarian option, replace cod with shrimp, salmon, or tofu. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or coconut milk if needed. Use fresh spices and ingredients for the best flavor. Garnish with fresh cilantro or slices of red chili for presentation.