Vegetable Curry with Cod

Ingredients

• 225 g basmati rice
• 1 onion
• 1 Garlic clove
• 1 chicory
• 150 g cauliflower
• 1 Carrot
• 400 g cod fillet (or pollock fillet)
• Salt
• 2 tbsp Rapeseed oil
• 1 tbsp curry powder
• 0.5 tsp finely chopped lemongrass
• Lemon juice
• 200 ml vegetable stock (or fish stock)
• 150 ml coconut milk
• white pepper

Instructions

1. 1.

   Prepare the rice according to the package instructions.

2. 2.

   Meanwhile, peel and chop the onion and garlic. Wash the chicory, separate into leaves and cut into strips. Clean the cauliflower, wash it and break into small florets. Peel the carrot and slice it into 5 mm thick rounds. Rinse the fish under cold water, pat dry, cut into bite‑sized pieces and season with salt. Heat oil in a pot and sauté onions and garlic. Then add lemongrass and continue to sauté.

3. 3.

   Add carrots and sauté briefly as well. Season with curry powder, salt and lemon juice, pour in vegetable stock and coconut milk, and simmer over low heat for 5 minutes. Stir in cauliflower and chicory, cover and cook for 4 minutes, then add the fish and simmer covered for another 4–5 minutes. Adjust seasoning with salt and white pepper. Distribute rice onto four plates and top with the vegetable curry with cod.