South Indian Fish Curry with Chickpeas

This dish is inspired by the bold, fragrant flavours of South Indian cooking, using warming spices, tomatoes, chickpeas and fish.

Serves: 2.

Nutrient Approximate amount per serving	Approximate amount per serving.
Energy	575 kcal
Fat	33g
Saturated fat	6g
Carbohydrate	29g
Sugars	13g
Fibre	11g
Protein	47g
Salt	0.9g

Curry

1 tbsp curry-style seasoning:

turmeric, cumin, mustard seeds,

chilli and ginger

1 onion, sliced

1 tin chopped tomatoes

1 tin chickpeas, drained

350g fish, such as mackerel,

salmon, cod or haddock

150g cauliflower florets

100g spinach

1 tsp oil

To serve

Cooked brown rice

Fresh coriander, optional

Lemon or lime, optional

How to prepare

1. Heat the oil in a pan and cook the onion until soft.

2. Add the seasoning and stir for 1 minute.

3. Add the tomatoes, chickpeas and cauliflower. Simmer until the

cauliflower is tender.

4. Add the fish and spinach. Cook until the fish is fully cooked through.

5. Serve with brown rice, coriander and lemon or lime.