Cod, veggies and curry sauce

cod-curry.jpg

Gluten free, dairy free, quick and easy, yet very nutritious and light meal that you can really get creative with. You can pretty much use any veggies you have in your fridge, you can even make it with chicken instead of the cod, you can use more or less seasoning or use broth instead of the water. I make it this way, simple and mild, kids eat it, husband eats, it tastes great the second day, so what else can you ask for.

Ingredients

3 to 4 pieces of Cod (Wild Pacific Alaskan cod is pretty good) depending for how many people you are cooking

3 garlic cloves

1 inch of ginger root

1 big carrot

1 zucchini

6 mushrooms

2 cups of spinach

1 cup of coconut milk (from the can works best)

1 cup of water or vegetable/chicken broth

2 tablespoons of curry seasoning

2 tablespoons of lemon juice

salt

pepper

1 tablespoon of cooking oil

Instructions

In a saucepan with higher edges, heat the oil, add minced garlic and grated ginger. Saute for about 1/2 minute, add the pieces of cod and sprinkle with salt and pepper. Cook for about 10 minutes (5 minutes on each side) or until the fish is done.

Remove the cod from the pan and set aside. To the same saucepan, add the cut carrot, zucchini and mushrooms. Sprinkle with salt, add water or the broth, cover and let it simmer over medium heat for about 5 minutes.

Add the coconut milk, curry seasoning and mix it. Add more water if it is too thick. Now it's time to add the spinach and lemon juice. Let it simmer for about 2 minutes. Season with more salt and pepper if needed.

You can put the fish back in the pan to absorb the flavors and warm it a bit, otherwise it's ready to serve. It goes well with white or brown rice or just by itself if you prefer.