Dairy free coconut cod curry with buttery rice
Thick, gently spiced coconut sauce around flakes of cod, served over rice glossy with dairy free spread.
- Time35 min
- LevelEasy
- Costabout £2.45 a head
Ingredients
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Method
- 1
Rinse the rice, then cook in boiling water for 10 minutes. Drain well, return to the pan and stir through the dairy free spread. Keep covered.
10 min - 2
Heat the oil in a deep frying pan. Cook the onion for 6 minutes until soft and golden.
6 min - 3
Add the garlic, ginger and spices and stir for 1 minute until it smells warm and toasty.
- 4
Pour in the coconut milk and tomatoes. Simmer for 8 minutes until the sauce is thick enough to coat a spoon.
8 min - 5
Slide in the cod. Cover and cook gently for 5 minutes until it flakes easily. Do not stir hard or it will break up.
5 min - 6
Scatter with coriander and serve over the buttery rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.