Speedy cod curry

Ingredients

• 3 garlic cloves
• 2 tbsp tikka curry paste
• 2 tbsp mango chutney
• 400g tin plum tomatoes
• 400g tin chickpeas
• 2 skinless white fish fillets, such as pollock, haddock, hake or cod, 140g each
• 1 lemon
• 3 tbsp natural yogurt
• 1 pinch fresh coriander, optional
• 1 pinch fresh red chilli, optional
• 150g basmati rice

Method

1. Place a large saucepan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the garlic then add to the pan and cook for 1 minute until golden. Stir in the curry paste and cook for a further minute. Add the mango chutney and plum tomatoes, breaking them up with a spoon, and bring to the boil for 2 minutes. Leave to cool slightly then blitz with a hand blender until smooth.
2. Return the pan to a medium heat, stir in the chickpeas (juice and all) and bring to the boil. Add the fish fillets and simmer for 4 to 5 minutes until opaque and cooked through. Ripple through 2 tablespoons yogurt, grate over a little lemon zest, squeeze in a little of the juice and season with salt and pepper.
3. Spoon into bowls and top with a dollop of yogurt and some finely chopped coriander leaves and slices of chilli, if you like. Delicious served with steamed rice, naan and a fresh salad.

   Food waste tip: If you’ve got a glut of fresh, ripe tomatoes, roughly chop them and use instead of the tinned tomatoes – you might need to simmer for a few more minutes, until broken down and delicious.