• 1/3 Broccoli Head
  • 1 Green Chilli *
  • 1/2 Thumb Fresh Ginger *
  • 2 Sticks Lemon Grass *
  • 2 Garlic Cloves *
  • Bunch Fresh Parsley *
  • 2 Limes (Zest and Juice) *
  • 1/2 tsp Cumin *
  • 1/4 tsp Fenugreek *
  • 1/4 tsp Turmeric *
  • Pinch Salt *
  • Pinch Black Pepper *
  • 2tbsp Rapeseed Oil *
  • 160ml Coconut Milk
  • 1 Cod Fillet
  • 1/4 lime (optional to serve)

Note: The paste is made to serve 4 as it is hard to blend a very small paste as it will just get stuck under the blade.


  • Pulse the broccoli florets in a blender until rice like consistency forms, about 30seconds. Put the rice in a bowl and leave to one side.
  • There is no need to wash the blender. Now add all the curry paste ingredients (*) and blend together until smooth. Feel free to add more or less fresh chilli depending on how spicy you like your food.
  • Put 3/4 of the curry paste in a air tight container and store in the fridge for up to a month.
  • Put a saucepan on a medium heat and add the remaining 1/4 of curry paste.
  • Stir until the spices start to toast and a good aroma is formed.
  • Then add the coconut milk, bring to a simmer for 5mins.
  • While waiting dice the cod into bite size pieces and then add to the curry.
  • Leave to cook for 3-5mins and then stir though the  broccoli rice as well. Cook for a further 2-3mins and then tip into a bowl.
  • Top with a lime wedge or some more parsley to serve.

Protein: 29.1g

Carbs: 72.g

Fat: 29g

Calories: 402

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