Curried cod

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too!

PREP: 10 min
COOK: 25 min
Serves 4
Recommended Price: £5-£8


Ingredients

• 1 tbsp oil
• 1 onion, chopped
• 2 tbsp medium curry powder
• thumb-sized piece ginger, peeled and finely grated
• 3 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 400g can chickpeas
• 4 cod fillets (about 125-150g each)
• zest 1 lemon, then cut into wedges
• handful coriander, roughly chopped

Method

1. Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
2. Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.