Cod and Chickpea Curry

Cod is a lean source of protein, contains several B vitamins, and multiple important minerals for your body, all of which will contribute to an everyday healthy lifestyle in keeping your body working well. Cod is also relativity cheap for fish in comparison to things like salmon. This cod ‘curry’ is low is saturated fats and is perfect for after sporting events or competitions as it provides you with a lot of protein to help your body recover and rebuild.

For students, this meal is ideal as it is easy to prepare, made in one pot so reduces washing up and it is quick to make, saving you time. It is also packed with iron from the fish and tomatoes.

It took me 30 minutes in total to prepare and cook this meal, this recipe also makes 2 servings.

The total price for all the ingredients was: £4.10

INGREDIENTS:

Low calorie cooking spray

1 onion, chopped

Chilli powder

Mixed spice

Coriander

Thumb sized piece of ginger, peeled and finely grated

3 garlic cloves, crushed

1 400g can of chopped tomatoes

½ 400g can of chickpeas

2 cod fillets (150-200g each)

Zest of 1 lemon

Handful of coriander

STEP BY STEP-

1) Spray low calorie cooking spray into a large frying pan. Fry the onion until soft for 3-4 minutes. Then add all the ingredients except cod, lemon zest and coriander. add about a tablespoon of each of the herbs and spices.

2) Cook for 5-8 minutes until the sauce has thickened slightly, then add the cod fillets. Cook for 10 minutes until the fish is cooked and almost crumbly. Scatter over the lemon zest and coriander.

3) Serve with lemon wedges to squeeze over.