Save with Jamie
By Jamie Oliver
About the recipe
We all love a good curry, and this one is brilliant for embracing different ingredients. I’m using frozen fish and veggies, but feel free to flex what you put in the mix. Really tasty, and super-satisfying.
Recipe From
1 lemon
3 tablespoons tikka curry paste
400g frozen white fish fillets, from sustainable sources
1 onion
2 cloves of garlic
5cm piece of ginger
1 fresh red chilli
½ a bunch of fresh coriander (15g)
olive oil
300g potatoes
2 ripe tomatoes
300g frozen cauliflower florets
50g red split lentils
1 mug (320g) of basmati rice
10 cloves
4 tablespoons fat-free natural yoghurt
EASY SWAPS:
– I’m using frozen white fish here, but you could absolutely go for salmon or prawns if that’s what you’ve got, or even tofu, which would also be delicious.
– When it comes to the curry paste, you got it, use whatever you can get your hands on.
– Fresh mint or basil could be swapped in for coriander, or just leave it out.
– On veggies, pumpkin, squash or broccoli would all work in place of the cauliflower here.
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