Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Cod & chickpea curry by WW

Cod & chickpea curry

5
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Rapeseed Oil

1 tablespoon(s)

Red onion

2 small, finely sliced

Garlic

2 clove(s), crushed

Root Ginger

20 g, grated

Chilli, green or red

2 individual, green, deseeded and finely sliced

Mustard Seeds

1 teaspoon(s), level

Turmeric

2 teaspoon(s)

Tinned Tomatoes

2 can(s), large

Chickpeas, cooked

1 can(s), large, drained

Cod, raw

500 g, skinless

Mini naan

4 individual

Instructions

  1. Heat the oil in a large, deep frying pan over a medium heat and cook the onions for 6-8 minutes, or until soft. Add the garlic, ginger, chillies, mustard seeds and turmeric. Cook for 4-5 minutes, then add the tomatoes and chickpeas. Simmer for 15-20 minutes, until the tomatoes have reduced slightly.
  2. Add the cod and cook for a further 5 minutes over a low heat until it is cooked through. Stir gently, taking care not to break up the fish too much.
  3. Meanwhile, warm the naan breads to pack instructions, then serve with the curry.

You might like

You might like