Cod & vegetable vindaloo
2 tablespoons, vindaloo
Fish stock cube
1 cube(s), 250ml stock
Red Wine Vinegar
1 medium, chopped
600 g, cut into 2-3cm pieces
20 g, plus extra to serve
WW Garlic & Coriander Mini Naans
- 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.
- 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.
- Meanwhile, warm up the naan bread according to the pack instructions. Serve with the curry, sprinkled with the extra coriander to garnish.