One pot curried cod

One Pot Curried Cod

An easy-to-prepare midweek one-pot with cod, chickpeas, ginger and spices
  • 20 MINS

    Cooking Time

  • Medium


  • 5 MINS

    Prep Time

  • 4 People


  • 1 Knorr Fish Stock Pot
  • 4 pieces of cod fillets
  • 200 g white cabbage
  • 2 tins of chopped tomatoes
  • 1 tin of chickpeas
  • 1 tin of lentils
  • 50 g fresh ginger
  • 2 onions
  • 3 garlic cloves
  • 3 tbsp oil
  • 1 tbsp turmeric
  • 1 tbsp curry powder
  • zest of 1 lemon
  • handful coriander, roughly chopped
  • 500 ml water

  1. Finely dice the onion, smash the garlic and grate the fresh ginger.

  2. Fry the cod in oil on a high heat until nice and golden on both sides and set aside.

  3. Fry the onion for 5 minutes. Add the garlic, ginger, turmeric, curry, both tins of tomatoes, Knorr Fish Stock Pot and water.

  4. Cut the cabbage into large chunks and add to the mixture. Cook for 10 minutes.

  5. Add the rinsed chickpeas and lentils. Add the cod. Cook slowly for 5 minutes.

  6. Finally add the lemon zest and juice and the roughly chopped coriander.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1109.03 kcal
Protein (g) 82.3 g
Sugar (g) 24.68 g
Fat (g) 19.72 g
Fibre (g) 30.82 g
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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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