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Photo of Cod & vegetable vindaloo by WW

Cod & vegetable vindaloo

7
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
The fish quickly absorbs the fiery and sweet tastes in this dish – a warming curry in a hurry

Ingredients

Sunflower Oil

1 tablespoon(s)

Curry paste

2 tablespoon(s), vindaloo

Fish stock cube

1 cube(s), 250ml stock

Red wine vinegar

1 tablespoon(s)

Cherry Tomatoes

250 g

Yellow pepper

1 medium, chopped

Cod, raw

600 g, cut into 2-3cm pieces

Green Beans

150 g

Coriander, fresh

20 g, plus extra to serve

WW Garlic & Coriander Mini Naans

4 individual

Instructions

  1. Place a large saucepan over a medium heat and pour in the oil. Once hot, add the curry paste and cook for 1 minute, stirring until fragrant. Add the stock, vinegar, tomatoes and pepper. Bring to the boil, then reduce the heat, cover and simmer for 2 minutes.
  2. Add the cod fillets. Simmer, covered, for 5-6 minutes, or until just cooked through. Stir in the green beans for the last 2-3 minutes of cooking time, then add the coriander leaves.
  3. Meanwhile, warm up the naan bread according to the pack instructions. Serve with the curry, sprinkled with the extra coriander to garnish.

Notes

Cool your curry with 1 tbsp 0% fat natural Greek yogurt per serving.

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