Cod, Bacon & Cashew, Cauliflower Curry

Not just for coating in cheese sauce (although one of my all time favourites) cauliflower is a diverse veg that should be regularly added to you weekly nutrition.  Rich in a variety of vitamins and minerals such as vitamin K, protein, magnesium, fiber, vitamin B6, and many more, cauliflower also contains 77 percent of the recommended daily value of vitamin C!

Serves x4 / calories per serving = 270 cals

Macros per serving:

  • FAT – 16g
  • CARBS – 16g
  • PROTEIN – 26g

Ingredients:

  • 400g cod fillets
  • 2 rashers smoked bacon (diced)
  • 200g cauliflower florets
  • 100g spinach
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 30g cashews
  • 2 tbsp curry powder
  • 1 fresh chili (if you want the extra heat) (seeds removed and sliced)
  • 250ml coconut milk
  • 100ml water (add more if needed)
  • 1 bunch fresh coriander
  • 1 tbsp Lucy Bee Coconut Oil
  • Salt & pepper

Cod, Bacon & Cashew, Cauliflower Curry

How To Cook:

  1. In a deep pot with a lid, heat the coconut oil over a medium to high heat before adding the onion, garlic and chili, cooking for 2-3 mins until softened. Add the diced bacon cooking for a further 2 mins before pouring in the coconut milk, water, curry powder, season with salt and pepper then mix well. Add the cauliflower florets, give it a good stir, turn down the heat to a simmer, pop the lid on and leave to cook for around 15 mins till the cauliflower has softened slightly.
  2. After 15 mins, cut the cod into bite sized chunks then add to the pot along with the raw spinach and cashews, fold well into the sauce then leave to simmer for a further 5 mins until the cod is just cooked through and starting to flake. (Don’t mix too hard as the cod will fall apart, you still want big chunky pieces to eat)
  3. Before serving sprinkle over some fresh chopped coriander and squeeze of lemon or lime.

Enjoy.

Cod, Bacon & Cashew, Cauliflower Curry

Cod, Bacon & Cashew, Cauliflower Curry

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