A truly delicious and easy dish that comes together in the blink of an eye. Little prep needed and stacked with plants and fibre. This dish is easily adaptable and can be made veggie/vegan just by removing the cod and adding some extra pulses, peppers or greens. 👋 The cod matched to this recipe is frozen. Please defrost it the night before using or increase the cooking time by 15 minutes if cooking from frozen.
Based on 4 servings, adjust as needed.
Preheat the oven to 180°C fan.
Set a large, shallow oven-proof pan over a medium heat with a small splash of oil and when hot, add the cherry tomatoes and half the curry paste. Cook for 5 minutes, adding a splash of water if the curry paste beings to catch.
Stir in the drained chickpeas and coconut milk and continue cooking for a further 8-10 minutes on a low simmer.
Top with the tenderstem broccoli, nestle in the defrosted cod and brush over the remaining curry paste onto the fish. Season wth a pinch of salt before popping the whole dish into the preheated oven to bake for 10 minutes. (If cooking from frozen, add a further 15 minutes onto the cooking time, adding a splash of water to the chickpeas so they don't dry out).
Heat the rice, if using, according to the packet instructions.
Serve the cod and curried chickpeas with a spoonful of yoghurt, a squeeze of lime, coriander and a sprinkle of nigella seeds and the warmed rice, if using.