Cod & vegetable vindaloo
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The fish quickly absorbs the fiery and sweet tastes in this dish – a warming curry in a hurry
Ingredients
Sunflower Oil
1 tablespoon(s)
Curry paste
2 tablespoon(s), vindaloo
Fish stock cube
1 cube(s), 250ml stock
Red wine vinegar
1 tablespoon(s)
Cherry Tomatoes
250 g
Yellow pepper
1 medium, chopped
Cod, raw
600 g, cut into 2-3cm pieces
Green Beans
150 g
Coriander, fresh
20 g, plus extra to serve
WW Garlic & Coriander Mini Naans
4 individual
Instructions
1
Place a large saucepan over a medium heat and pour in the oil. Once hot, add the curry paste and cook for 1 minute, stirring until fragrant. Add the stock, vinegar, tomatoes and pepper. Bring to the boil, then reduce the heat, cover and simmer for 2 minutes.
2
Add the cod fillets. Simmer, covered, for 5-6 minutes, or until just cooked through. Stir in the green beans for the last 2-3 minutes of cooking time, then add the coriander leaves.
3
Meanwhile, warm up the naan bread according to the pack instructions. Serve with the curry, sprinkled with the extra coriander to garnish.
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