Sharwood's
Korma Baked Cod Lentil Spinach Curry
Serves 10
Gluten Free
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Ingredients
50ml oil
2 onions, sliced
1kg Sharwood's Korma Curry Cooking Sauce
200g tinned or precooked lentils
500g rice
10 cod fillets (80g each)
400g fresh leaf spinach, chopped
100g coriander, chopped
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Fish
Milk
Method
Step one
Heat the oil in a saucepan., add onions and cook until golden.
Step two
Add the Sharwood’s Korma Curry Cooking Sauce and lentils and bring to a simmer. Reserve until needed.
Step three
Cook the rice following on pack instructions.
Step four
Lightly grease an ovenproof dish, place cod fillets on base. Cook the cod in at 180°C for 8-10 minutes.
Step five
To finish the sauce, stir through the spinach and simmer for another minute so it wilts.
Step six
Serve with a sprinkle of coriander and the cooked rice.