Chicken bean curry with coconut cod

• brown basmati rice↗125g g
• sweet corn↗200g can g
• ginger↗15g g

  peeled

• garlic cloves↗2 large

  large

• mustard seeds↗1⁄2 tsp tsp
• garam masala↗1 tbsp tbsp
• vegetable stock powder↗1 tsp tsp
• red chili↗1⁄2-1

  seedless and sliced (optional)

• cinnamon stick↗1
• green beans↗160g g

  trimmed

• cherry tomatoes↗160g whole g

  whole

• young spinach↗160g g
• cod fillet2 skinless

  (about 240 g)

• coconut yogurt↗80g g
• coriander↗10g g

  chopped, plus extra for serving

Step-by-step instructions

1. 1

   Cook the rice according to the package instructions. Meanwhile, transfer the sweet corn into a bowl with ginger and garlic, and blend with an immersion blender until smooth and creamy.

2. 2

   Place the mustard seeds in a large pan and briefly toast over low heat until they start to pop. Add the garam masala and the corn mixture, and combine with 350 ml boiling water, broth, chili (if using) and the cinnamon stick. Bring to a boil, then reduce heat to medium. Add the green beans and tomatoes, cover the pan and cook for 6 minutes.

3. 3

   Add the spinach and stir until it begins to wilt, then place the cod fillets, drizzle a little sauce or gently push them under the sauce, cover and cook for another 5–8 minutes, until the fish is done.

4. 4

   Carefully lift the fish from the pan and stir the coconut yogurt and cilantro into the curry. Serve with rice and sprinkle with extra cilantro.