• 1tsp Coconut Oil
  • 1tsp Ground Coriander
  • 1tsp fenugreek
  • 1tsp tumeric
  • 1tsp cayenne
  • 1/2 thumb ginger
  • 1 large sweet potato
  • 200ml coconut milk
  • 50-100ml water
  • 1 courgette
  • 200g tenderstem
  • 2 cod fillets
  • Fresh coriander (to garnish)


  • Heat coconut oil in a large frying pan on a medium heat 
  • Add four spices and grated ginger to the oil and toast for 2 mins 
  • Meanwhile dice the sweet potato and then add to the toasted spices. Return to the heat for 3-5mins 
  • Add the coconut milk and a little water if needed. Simmer for 10-15mins 
  • Meanwhile dice the courgette and trim the tenderstem 
  • Add the courgette and tenderstem to the pan and return to the heat for 3-5mins 
  • Dice the cod and add to the pan. Stir curry gently and remove from the heat once the fish is cooked through 
  • Serve up with a garnish of fresh coriander


Protein: 42.8g

Carbs: 35.7g

Fat: 17g

Calories: 451


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