Cod Curry with Spinach

Ingredients

• 600 g thick cod fillet
• juice of one lemon
• 2 Tomatoes
• 1 stalk leek
• 1 stalk Celery
• 100 g Red lentils
• 1 piece ginger
• 2 tbsp plant oil
• 2 tbsp Curry Powder
• 1 tsp turmeric
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tbsp flour
• 0.25 l vegetable broth (from the jar)
• a handful spinach leaves
• 150 g yogurt
• 1 tsp Honey
• 200 g long-grain rice
• salt and pepper

Instructions

1. 1.

   Wash fish, pat dry, cut into portions and drizzle with lemon juice. Wash tomatoes, halve, core and finely chop. Trim and wash leek and celery, then finely chop them as well. Peel ginger and finely mince.

2. 2.

   Rinse lentils thoroughly under running water in a sieve, then drain. Wash spinach, discard stems and let it drain.

3. 3.

   Heat oil in a pan, sauté curry powder, turmeric, cumin and coriander, then stir in ginger. Add vegetables and lentils, briefly cook, sprinkle flour and pour in broth. Simmer on low heat with the lid closed for about 15 minutes, stirring occasionally. Add spinach to the mixture, season fish with salt and pepper, place it over the vegetables, reseal the pan and let it steam for another 7 minutes. Remove fish from the vegetables and keep warm.

4. 4.

   Stir yogurt into the vegetable mixture, briefly heat and season with honey, salt and pepper. Distribute fish on plates, top with the vegetable sauce and serve with rice.